KR102558720B1 - Functional salt containing oyster extracts and capsosiphon fulvescens - Google Patents
Functional salt containing oyster extracts and capsosiphon fulvescens Download PDFInfo
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- 150000003839 salts Chemical class 0.000 title claims abstract description 94
- 241000237502 Ostreidae Species 0.000 title claims abstract description 58
- 235000020636 oyster Nutrition 0.000 title claims abstract description 58
- 239000000284 extract Substances 0.000 title claims description 35
- 241001200842 Capsosiphon fulvescens Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 12
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- 235000005254 Allium ampeloprasum Nutrition 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 claims 1
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 229960003080 taurine Drugs 0.000 abstract description 6
- 229920001184 polypeptide Polymers 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 description 91
- 241000234282 Allium Species 0.000 description 14
- 230000032683 aging Effects 0.000 description 11
- 241000202807 Glycyrrhiza Species 0.000 description 10
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 10
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 10
- 229940010454 licorice Drugs 0.000 description 10
- 238000005406 washing Methods 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
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- 238000002360 preparation method Methods 0.000 description 6
- 241000244203 Caenorhabditis elegans Species 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
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- 238000001914 filtration Methods 0.000 description 3
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- 238000010298 pulverizing process Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 235000021018 plums Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
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- 235000019155 vitamin A Nutrition 0.000 description 2
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- 208000014644 Brain disease Diseases 0.000 description 1
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
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- 150000002215 flavonoids Chemical class 0.000 description 1
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- 229930182817 methionine Natural products 0.000 description 1
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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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/34—Membrane process
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Cosmetics (AREA)
Abstract
본 발명은 매생이 및 굴을 이용하여 제조되는 기능성 소금에 관한 것으로, 상기 기능성 소금은 매생이와 굴을 이용하여 제조되므로 맛이 우수할 뿐만 아니라, 다량의 단백질 및 무기질과 함께, 폴리펩타이드, 폴리페놀, 타우린 등을 함유하여 건강에 유익한 이점이 있다.The present invention relates to a functional salt prepared using maesaengi and oysters, and since the functional salt is prepared using maesaengi and oysters, it not only has excellent taste, but also contains a large amount of protein and minerals, as well as polypeptides, polyphenols, taurine, etc. There is an advantage beneficial to health.
Description
본 발명은 매생이와 굴을 이용하여 제조되는 기능성 소금에 관한 것이다.The present invention relates to functional salt prepared using maesaengi and oysters.
매생이는 주로 우리나라 완도, 부산 등의 남해안 지역에 서식, 분포하고 있으며 갈파래목 갈파래과의 매생이속에 속하는 녹조식물이다. 철분, 칼륨, 요오드 등 각종 무기염류와 비타민 A, C 등을 다량 함유하고 있으며, 특유의 향과 감미로 그 수요가 증가하고 있으나 매생이에 관한 연구는 거의 이루어져 있지 않다. 매생이는 매년 12월에서 2월 사이가 제철인데, 채취시기에 따라 일반성분 및 무기질 함량 등에 차이가 있지만, 약 50%의 당질과 35%의 단백질을 함유하고 있어 식품으로서의 우수한 기호성 외에도 숙취효과 및 항콜레스테롤 등과 같은 생리기능성 물질의 활용가치가 높을 것이다.Maesaengi is mainly inhabited and distributed in southern coastal areas such as Wando and Busan in Korea, and is an algae plant belonging to the genus Maesaengi of the family Galparaeidae. It contains a large amount of various inorganic salts such as iron, potassium, and iodine, and vitamins A and C. Demand for it is increasing due to its unique flavor and sweetness, but little research has been done on it. Maesaengi is in season from December to February every year, and there are differences in general ingredients and mineral content depending on the picking time, but it contains about 50% sugar and 35% protein.
또한, 굴은 전 세계에서 식품 소재로 이용되고 있는 해양생물로서, 다량의 단백질을 함유하고 있으며 지질이 적고 비타민 및 미네랄을 함유할 뿐만 아니라 다당류, 폴리펩타이드, 폴리페놀 및 타우린이 함유되어 있어, 식용 이외에 약재로도 사용되고 있다.In addition, oysters are marine organisms used as food materials all over the world, and contain a large amount of protein, are low in lipids, contain vitamins and minerals, as well as polysaccharides, polypeptides, polyphenols and taurine, so they are used as medicines in addition to food.
한편, 건강에 관하여 관심이 고조되는 가운데, 기능성 식품으로 소금에 관한 관심이 증가하고 있다. 소금은 암염과 천일염으로 크게 나누는데 이러한 일반적인 소금에 기능성 물질을 첨가하여 기능성 소금으로 재가공하거나 천일염에 열을 가하여 유해성분을 없애는 구운 소금이나 볶은 소금 등이 개발되고 있다. 그러나, 현재까지 매생이나 굴을 이용하여 맛은 물론 고영양의 소금을 제조한 기술은 개발된 바 없다.On the other hand, amid heightened interest in health, interest in salt as a functional food is increasing. Salt is largely divided into rock salt and sun salt, and baked salt or roasted salt, which removes harmful components by adding functional substances to these general salts and reprocessing them into functional salts, or applying heat to sun salt, is being developed. However, no technology has been developed to produce high-nutrition salt as well as taste using maesaeng or oysters.
<선행기술문헌><Prior art literature>
대한민국 등록특허공보 제10-1756366호Republic of Korea Patent Registration No. 10-1756366
이에, 본 발명의 목적은 매생이 및 굴을 이용하여 맛이 우수할 뿐만 아니라, 다양한 영양소가 함유되어 건강에 유익한 기능성 소금을 제공하는데 있다.Accordingly, an object of the present invention is to provide a functional salt that not only has excellent taste using maesaengi and oysters, but also contains various nutrients and is beneficial to health.
상기 과제를 해결하기 위하여, 본 발명은 일실시예에서, 매생이 및 굴 추출물을 포함하는 기능성 소금을 제공한다.In order to solve the above problems, the present invention, in one embodiment, provides a functional salt containing maesaengi and oyster extract.
이때, 상기 매생이는 건조되어 분쇄된 분말 형태를 가질 수 있다.At this time, the maesaengi may have a dried and pulverized powder form.
또한, 상기 기능성 소금은 소금 100 중량부에 대하여, 매생이 1 내지 10 중량부; 및 굴 추출물 10 내지 30 중량부로 포함할 수 있다. In addition, the functional salt is based on 100 parts by weight of salt, 1 to 10 parts by weight of maesaengi; and 10 to 30 parts by weight of oyster extract.
아울러, 상기 굴 추출물은 버섯, 대파 및 양파로 이루어진 군으로부터 선택되는 1종 이상의 야채와 굴을 열중탕한 것일 수 있다.In addition, the oyster extract may be one or more vegetables selected from the group consisting of mushrooms, green onions and onions, and oysters in hot water.
또한, 본 발명은 일실시예예서, 소금을 굴 추출물과 혼합하고 숙성하는 숙성단계; 숙성된 소금으로부터 수분을 제거하는 건조단계; 및 건조된 소금에 건조된 매생이를 혼합하고 분쇄하여 기능성 소금을 제조하는 단계를 포함하는 기능성 소금의 제조방법을 제공한다.In addition, the present invention in one embodiment, the aging step of mixing salt with oyster extract and aging; A drying step of removing moisture from the aged salt; And it provides a method for producing functional salt comprising the step of preparing functional salt by mixing and pulverizing dried sea salt with dried salt.
여기서, 상기 숙성단계의 소금은 토복령, 감초 및 둥굴레를 끓인 물로 세척하는 세척단계; 및 세척된 소금으로부터 수분을 제거하는 건조단계에 의해 제조될 수 있다.Here, the washing step of washing the salt of the ripening step with boiled water of tobokryeong, licorice and donggule; And it can be prepared by a drying step of removing moisture from the washed salt.
또한, 상기 숙성단계의 숙성은 12 내지 36시간 동안 수행될 수 있다.In addition, the aging of the aging step may be performed for 12 to 36 hours.
아울러, 상기 굴 추출물은 굴 100 중량부에 대하여 야채 5 내지 20 중량부 및 물 50 내지 200 중량부를 혼합하고 열중탕하는 추출단계; 및 열중탕된 혼합물을 여과 및 농축하는 농축단계에 의해 제조될 수 있다.In addition, the oyster extract is an extraction step of mixing 5 to 20 parts by weight of vegetables and 50 to 200 parts by weight of water with respect to 100 parts by weight of oysters and hot water; And it can be prepared by a concentration step of filtering and concentrating the hot water mixture.
본 발명에 따른 기능성 소금은 매생이와 굴을 이용하여 제조되므로 맛이 우수할 뿐만 아니라, 다량의 단백질 및 무기질과 함께, 폴리펩타이드, 폴리페놀, 타우린 등을 함유하여 건강에 유익한 이점이 있다.Since the functional salt according to the present invention is prepared using maesaengi and oysters, it not only has excellent taste, but also contains a large amount of protein and minerals, as well as polypeptides, polyphenols, taurine, etc., which are beneficial to health.
이하에 본 발명을 상세하게 설명하기에 앞서, 본 명세서에 사용된 용어는 특정의 실시예를 기술하기 위한 것일 뿐 첨부하는 특허청구의 범위에 의해서만 한정되는 본 발명의 범위를 한정하려는 것은 아님을 이해하여야 한다. 본 명세서에 사용되는 모든 기술용어 및 과학용어는 다른 언급이 없는 한은 기술적으로 통상의 기술을 가진 자에게 일반적으로 이해되는 것과 동일한 의미를 가진다.Prior to describing the present invention in detail below, it should be understood that the terms used herein are intended to describe specific embodiments and are not intended to limit the scope of the present invention, which is limited only by the appended claims. All technical and scientific terms used herein have the same meaning as commonly understood by a person of ordinary skill in the art unless otherwise specified.
본 발명에서, "또는" 또는 "및"의 사용은 별도의 표시가 없으면 "및/또는"를 의미한다. 게다가, "동반하는"이라는 용어뿐만 아니라 다른 형태, 예를 들어 "동반하다" 및 "동반되는"의 사용은 제한되지 않는다. 본 발명에 사용되는 섹션의 제목은 단지 체계화하기 위한 것이며 기술된 대상 물질을 제한하는 것으로 해석되어서는 안 된다.In the present invention, the use of "or" or "and" means "and/or" unless otherwise indicated. Moreover, the use of the term "accompanying" as well as other forms, such as "accompanying" and "accompanying" is not limiting. Section headings used herein are for organizational purposes only and should not be construed as limiting the subject matter described.
본 명세서 및 청구범위의 전반에 걸쳐, 다른 언급이 없는 한 포함(comprise, comprises, comprising)이라는 용어는 언급된 물건, 단계 또는 일군의 물건, 및 단계를 포함하는 것을 의미하고, 임의의 어떤 다른 물건, 단계 또는 일군의 물건 또는 일군의 단계를 배제하는 의미로 사용된 것은 아니다.Throughout this specification and claims, unless otherwise indicated, the terms comprise, comprises, and comprising are meant to include a stated object, step, or group of objects, and steps, and are not used in the sense of excluding any other object, step, or group of objects or groups of steps.
이하, 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
기능성 소금functional salt
본 발명은 일실시예에서, 매생이 및 굴 추출물을 포함하는 기능성 소금을 제공한다.In one embodiment, the present invention provides a functional salt containing maesaengi and oyster extract.
본 발명에 따른 기능성 소금은 매생이와 굴을 포함하여 맛이 우수할 뿐만 아니라, 다량의 단백질 및 무기질과 함께, 폴리펩타이드, 폴리페놀, 타우린 등을 함유하여 건강에 유익한 이점이 있다.The functional salt according to the present invention not only has excellent taste, including maesaengi and oysters, but also contains a large amount of protein and minerals, as well as polypeptides, polyphenols, taurine, etc., which are beneficial to health.
이때, 상기 기능성 소금의 소금은 그 종류나 형태가 특별히 제한되는 것은 아니나, 구체적으로는 암염과 같은 자연염이나 천일염을 토복령, 감초 및 둥글레를 넣고 끓인 물로 세척하여 불순물을 제거하고, 건조시킨 것일 수 있다. 여기서, 상기 물은 토복령 100 중량부에 대하여, 감초 및 둥글레를 각각 5~30 중량부 및 5~50 중량부씩 혼합하고, 이들 전체 총 중량에 대하여 2~5배의 물을 이용하여 끓인 것일 수 있다.At this time, the salt of the functional salt is not particularly limited in its type or form, but specifically, natural salt or sun salt such as rock salt is washed with boiled water with tortoiseshell, licorice and roundel to remove impurities, and may be dried. Here, the water may be a mixture of 5 to 30 parts by weight and 5 to 50 parts by weight of licorice and roundworm, respectively, with respect to 100 parts by weight of Tobokryeong, and boiled using 2 to 5 times the total weight of these water.
또한, 매생이는 특유의 향과 감미로 맛이 좋을 뿐만 아니라, 철분, 칼륨, 요오드 등 각종 무기염류와 비타민 A, C 등을 다량 함유하고 있으며, 건강에 유익한 당류와 단백질을 다량 함유하여 항산화, 항종양, 항암, 면역증강효과, 골다공증 예방효과, 피부자극 완화효과, 멜라닌 색소 침착 억제효과, 숙취 완화 효과 및 간 보호 효과 등의 생리활성을 나타낼 수 있다.In addition, maesaengi not only tastes good with its unique aroma and sweetness, but also contains a large amount of various inorganic salts such as iron, potassium, iodine, and vitamins A and C, and contains a large amount of sugars and proteins beneficial to health.
이러한 매생이는 건조되어 분쇄된 분말 형태로 기능성 소금에 포함될 수 있고, 구체적으로는 건조 분쇄된 매생이 분말이 기능성 소금의 표면에 흡착되면서 균일하게 혼합된 형태를 포함되어 기능성 소금의 색상이 녹색(green)일 수 있다.These plums may be included in the functional salt in the form of dried and pulverized powder, and specifically, the dried and pulverized maesaengi powder is adsorbed on the surface of the functional salt, including a uniformly mixed form, so that the color of the functional salt may be green.
또한, 굴은 다량의 타우린, 칼슘, 미네랄, 아미노산(메티오닌, 시스틴, 타우린 등) 등을 포함하며, 혈액을 정화하고, 노폐물(아세톤, 아세트초산 등)을 제거하며, 인슐린 분비를 촉진하고, 혈당의 상승을 억제하면서 혈당을 내려주는 작용을 할 수 있다.In addition, oysters contain a large amount of taurine, calcium, minerals, amino acids (methionine, cystine, taurine, etc.), purify the blood, remove waste products (acetone, acetic acid, etc.), promote insulin secretion, and increase blood sugar. It can act to lower blood sugar while suppressing.
이러한 굴은 굴 추출물의 형태로 기능성 소금에 포함될 수 있다. 구체적으로, 상기 굴 추출물은 버섯, 대파 및 양파로 이루어진 군으로부터 선택되는 1종 이상의 야채와 굴을 열중탕한 것으로서, 소금과 혼합되어 소금 표면 일부 또는 전체에 코팅 및/또는 흡착될 수 있다. 보다 구체적으로, 상기 굴 추출물은 굴 100 중량부에 대하여 야채 5 내지 30 중량부 및 물 50 내지 200 중량부를 혼합하고 열중탕하는 추출한 것일 수 있고, 소금 표면 일부에 코팅 및/또는 흡착될 수 있다.These oysters can be included in the functional salt in the form of oyster extract. Specifically, the oyster extract is a hot water bath of one or more vegetables and oysters selected from the group consisting of mushrooms, green onions and onions, and may be mixed with salt and coated and/or adsorbed on part or the entire salt surface. More specifically, the oyster extract may be extracted by mixing 5 to 30 parts by weight of vegetables and 50 to 200 parts by weight of water with respect to 100 parts by weight of oysters and hot water, and may be coated and / or adsorbed on a part of the salt surface.
하나의 예로서, 상기 굴 추출물은 굴 100 중량부에 대하여 버섯, 대파 및 양파를 1:1:1 중량 비율로 혼합된 야채 20 중량부를 혼합하고, 이를 열중탕한 후 농축한 것일 수 있으며, 농축된 굴 추출물은 소금의 표면적 5~10%에 코팅될 수 있다.As an example, the oyster extract may be a mixture of 20 parts by weight of vegetables mixed with mushrooms, green onions and onions in a 1: 1: 1 weight ratio with respect to 100 parts by weight of oysters, and concentrated after hot water bathing, and the concentrated oyster extract may be coated on 5 to 10% of the surface area of salt.
아울러, 상기 기능성 소금은 소금 100 중량부에 대하여, 매생이 1 내지 10 중량부; 및 굴 추출물 10 내지 30 중량부로 포함할 수 있다. 구체적으로, 상기 기능성 소금은 소금 100 중량부에 대하여 매생이 1 내지 5 중량부; 및 굴 추출물 15 내지 25 중량부를 포함할 수 있다.In addition, the functional salt is based on 100 parts by weight of salt, 1 to 10 parts by weight of maesaengi; and 10 to 30 parts by weight of oyster extract. Specifically, the functional salt is 1 to 5 parts by weight of maesaengi based on 100 parts by weight of salt; and 15 to 25 parts by weight of oyster extract.
본 발명에 따른 기능성 소금은 상술된 바와 같은 구성을 가짐으로써 맛이 우수할 뿐만 아니라, 건강에 유익한 이점이 있다.Functional salt according to the present invention has a structure as described above, so that it not only has excellent taste, but also has benefits beneficial to health.
기능성 소금의 제조방법Manufacturing method of functional salt
또한, 본 발명은 일실시예에서, 매생이 및 굴 추출물을 포함하는 기능성 소금의 제조방법을 제공한다.In addition, the present invention, in one embodiment, provides a method for producing functional salt containing maesaengi and oyster extract.
본 발명에 따른 기능성 소금의 제조방법은 소금을 굴 추출물과 혼합하고 숙성하는 숙성단계; 숙성된 소금으로부터 수분을 제거하는 건조단계; 및 건조된 소금에 건조된 매생이를 혼합하고 분쇄하여 기능성 소금을 제조하는 단계를 포함한다.The method for producing functional salt according to the present invention includes an aging step of mixing salt with an oyster extract and aging it; A drying step of removing moisture from the aged salt; And mixing and pulverizing the dried salt with dried maesaengi to prepare functional salt.
여기서, 상기 숙성단계에 있어서, 소금은 암염과 같은 자연염이나 천일염을 토복령, 감초 및 둥굴레를 끓인 물로 세척하는 세척단계; 및 세척된 소금으로부터 수분을 제거하는 건조단계에 의해 제조될 수 있다.Here, in the aging step, salt is a washing step of washing natural salt or natural salt such as rock salt with water boiled with tobokryeong, licorice and donggule; And it can be prepared by a drying step of removing moisture from the washed salt.
토복령은 청미래덩굴(Similax china L.), 다른 말로 망개나무, 매발톱가시, 명감나무, 종가시나무, 청열매덤불, 팥청미래덩굴, 발계 또는 맹감의 뿌리를 말하는데, 상기 토복령은 성장호르몬 분비촉진, 염증성 질환 치료, 혈관질환의 예방, 피부 미백, 주름개선 및 피부손상 완화, 체내 중금속 감소 영향, 청미래 덩굴 잎 추출물의 항산화 및 항균 활성, 항진균작용, 뇌신경 보호 또는 퇴행성뇌질환 예방, 비만, 고지혈증 또는 지방간의 예방 또는 치료 효능 등에 생리활성을 나타낼 수 있다.Similax china L., in other words, refers to the root of Similax china L., in other words, silage tree, barberry thorn, persimmon tree, quinoa tree, blue fruit bush, red bean sprout, balgye or blind persimmon. It can exhibit physiological activity, such as action, brain neuroprotection or degenerative brain disease prevention, obesity, hyperlipidemia or fatty liver prevention or treatment efficacy.
또한, 감초는 콩과에 속하는 약용식물로서 뿌리와 뿌리줄기를 그대로 사용하거나 주피를 제거하여 사용할 수 있으며, 완화, 진통, 해독 등을 목적으로 사용되어 왔으며, 추출물은 뇌세포보호, 항염 등의 효능을 나타낼 수 있다.In addition, licorice is a medicinal plant belonging to the legume family, and the roots and rhizomes can be used as they are or the epidermis can be removed, and has been used for the purpose of relieving, pain relief, detoxification, etc., and the extract can exhibit effects such as brain cell protection and anti-inflammation.
아울러, 둥글레는 키가 40~70cm 되는 여러해살이풀로서, 스테로이성 사포닌(steroidal saponin)과 다수의 플라보노이드 (flavonoids)를 함유하여 강심작용, 부신피질호르몬 유사작용, 갈증완화작용, 항산화작용, 피부노화작용 등에 생리활성을 나타낼 수 있다. In addition, it is a perennial plant with a height of 40 to 70 cm. It contains steroidal saponin and a number of flavonoids, so it can show physiological activities such as cardiac action, adrenocortical hormone-like action, thirst relief, antioxidant action, and skin aging action.
이러한 토복령, 감초 및 둥글레를 끓인 물은 토복령 100 중량부에 대하여, 감초 및 둥글레를 각각 5~30 중량부 및 5~50 중량부씩 혼합하고, 이들 전체 총 중량에 대하여 2~5배의 물을 이용하여 끓인 것일 수 있다. 또한, 상기 소금은 전체 100 중량부에 대하여 토복령, 감초 및 둥글레를 끓인 물 50~100 중량부를 5~10회에 걸쳐 세척한 것일 수 있다.The water in which these tobokryeong, licorice and roundworm are boiled are mixed with 5 to 30 parts by weight and 5 to 50 parts by weight of licorice and roundworm, respectively, with respect to 100 parts by weight of tobokryeong, and boiled using 2 to 5 times the total weight of these. In addition, the salt may be washed 5 to 10 times with 50 to 100 parts by weight of water boiled with Tobokryeong, licorice, and roundworm, based on 100 parts by weight of the total.
본 발명은 토복령, 감초 및 둥글레를 끓인 물로 소금을 세척하는 단계를 수행함으로써 기능성 소금에 항균 효과와 피부 미용 효과를 구현할 수 있다.In the present invention, by performing the step of washing the salt with water boiled with tobokryeong, licorice, and kohlrabi, it is possible to implement an antibacterial effect and a skin beauty effect on the functional salt.
또한, 상기 숙성단계에 있어서, 상기 굴 추출물은 버섯, 대파 및 양파로 이루어진 군으로부터 선택되는 1종 이상의 야채와 굴을 열중탕한 것으로서, 소금과 혼합되어 소금 표면 일부 또는 전체에 코팅될 수 있다.In addition, in the aging step, the oyster extract is a hot water bath of one or more vegetables and oysters selected from the group consisting of mushrooms, green onions and onions, and may be mixed with salt and coated on part or the entire surface of the salt.
하나의 예로서, 상기 굴 추출물은 굴 100 중량부에 대하여 버섯, 대파 및 양파를 1:1:1 중량 비율로 혼합된 야채 20 중량부를 혼합하고, 물 100 중량부를 부어 6~8시간 동안 열중탕한 후 농축한 것일 수 있으며, 농축된 굴 추출물은 소금의 표면적 5~10%에 코팅될 수 있다.As an example, the oyster extract may be concentrated after mixing 20 parts by weight of vegetables mixed with mushrooms, green onions and onions in a 1: 1: 1 weight ratio with respect to 100 parts by weight of oysters, pouring 100 parts by weight of water and hot water for 6 to 8 hours. The concentrated oyster extract may be coated on 5 to 10% of the surface area of salt.
아울러, 상기 기능성 소금은 소금 100 중량부에 대하여, 매생이 1 내지 10 중량부; 및 굴 추출물 10 내지 30 중량부로 포함할 수 있다. 구체적으로, 상기 기능성 소금은 소금 100 중량부에 대하여 매생이 1 내지 5 중량부; 및 굴 추출물 15 내지 25 중량부를 포함할 수 있다.In addition, the functional salt is based on 100 parts by weight of salt, 1 to 10 parts by weight of maesaengi; and 10 to 30 parts by weight of oyster extract. Specifically, the functional salt is 1 to 5 parts by weight of maesaengi based on 100 parts by weight of salt; and 15 to 25 parts by weight of oyster extract.
또한, 상기 숙성단계는 소금을 굴 추출물과 혼합한 혼합물을 건조함으로써 수행될 수 있다. 구체적으로, 상기 숙성단계는 소금에 굴 추출물을 혼합하여 소금의 표면 일부에 굴 추출물이 코팅 및/또는 흡착된 상태로 12시간 내지 36시간 동안, 구체적으로는 15시간 내지 30시간, 또는 20시간 내지 28시간 동안 숙성함으로써 수행될 수 있으며, 이렇게 숙성된 소금은 굴 추출물의 향미를 보다 풍부할 수 있다.In addition, the aging step may be performed by drying a mixture of salt and oyster extract. Specifically, the aging step is performed by mixing salt with oyster extract and aging for 12 hours to 36 hours, specifically 15 hours to 30 hours, or 20 hours to 28 hours with the oyster extract coated and / or adsorbed on a part of the surface of the salt, and the salt thus aged may have a richer flavor of the oyster extract.
이와 더불어, 상기 굴 추출물은 굴 100 중량부에 대하여 야채 5 내지 20 중량부 및 물 50 내지 200 중량부를 혼합하고 열중탕하는 추출단계; 및 열중탕된 혼합물을 여과 및 농축하는 농축단계에 의해 제조될 수 있다.In addition, the oyster extract is an extraction step of mixing 5 to 20 parts by weight of vegetables and 50 to 200 parts by weight of water with respect to 100 parts by weight of oysters and hot water; And it can be prepared by a concentration step of filtering and concentrating the hot water mixture.
하나의 예로서, 상기 굴 추출물은 상기 굴 추출물은 굴 100 중량부에 대하여 버섯, 대파 및 양파를 1:1:1 중량 비율로 혼합된 야채 20 중량부를 혼합하고, 이를 열중탕한 후 농축한 것일 수 있다.As an example, the oyster extract may be obtained by mixing 20 parts by weight of vegetables mixed with mushrooms, green onions and onions in a weight ratio of 1: 1: 1 with respect to 100 parts by weight of oysters, and concentrating them after hot water.
나아가 본 발명에 따른 기능성 소금의 제조방법은 숙성된 소금으로부터 수분을 제거하는 건조단계를 포함하고, 상기 건조단계는 숙성된 소금을 60~110℃에서 볶음으로써 수행될 수 있다. 본 발명은 숙성된 소금을 상기 온도 범위에서 볶음으로써 수분의 함량을 최소화할 수 있으며, 굴 추출물에 열을 가함으로써 소금의 풍미를 보다 증가시킬 수 있다.Furthermore, the method for producing functional salt according to the present invention includes a drying step of removing moisture from the aged salt, and the drying step may be performed by roasting the aged salt at 60 to 110 ° C. In the present invention, the content of moisture can be minimized by roasting the aged salt in the above temperature range, and the flavor of the salt can be further increased by applying heat to the oyster extract.
또한, 본 발명에 따른 기능성 소금의 제조방법은 건조된 소금에 건조된 매생이를 혼합하고 분쇄하여 기능성 소금을 제조하는 단계를 포함한다.In addition, the method for producing functional salt according to the present invention includes the step of preparing functional salt by mixing and pulverizing dried sea salt with dried salt.
이때, 상기 매생이는 건조된 상태로 소금과 혼합된 후 분쇄됨으로써 분말의 매생이가 기능성 소금 표면에 흡착되어 균일하게 혼합된 형태를 포함될 수 있다.At this time, the maesaengi may be mixed with salt in a dried state and then pulverized so that the powdered maesaengi is adsorbed on the surface of the functional salt to include a uniformly mixed form.
이하, 실시예 및 실험예 등은 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 이에 한정되는 것은 아니다.Hereinafter, Examples and Experimental Examples are merely illustrative of the present invention, and the contents of the present invention are not limited thereto.
제조예 1. 소금 세척수의 제조Preparation Example 1. Preparation of salt washing water
토복령, 감초 및 둥글레를 시중에서 구입하여 준비하고, 각각 100g, 15g 및 50g씩 칭량하여 혼합하였다. 그런 다음, 상기 혼합물에 물 2.5L(≒2.5kg)를 붓고 2~4시간 동안 90~110℃에서 끓였다. 그런 다음, 끓인 물을 여과하여 소금 세척수를 준비하였다.Tobokryeong, licorice, and roundworm were purchased and prepared on the market, and 100g, 15g, and 50g, respectively, were weighed and mixed. Then, 2.5 L (≒ 2.5 kg) of water was poured into the mixture and boiled at 90 to 110 ° C. for 2 to 4 hours. Then, salt washing water was prepared by filtering the boiled water.
제조예 2. 굴 추출물의 제조Preparation Example 2. Preparation of oyster extract
굴을 시중에서 구입하여 준비하고, 준비된 굴을 흐르는 물에 세척하였다. 세척된 굴 1kg에 버섯, 대파 및 양파를 1:1:1 중량 비율로 혼합된 야채 200g을 첨가하고 물 1L(≒1kg)을 부어 6~8시간 동안 열중탕하였다. 그런 다음, 열중탕물을 냉각시키고, 여과한 후, 농축하여 굴 추출물을 제조하였다.Oysters were purchased and prepared on the market, and the prepared oysters were washed with running water. To 1 kg of washed oysters, 200 g of vegetables mixed with mushrooms, green onions and onions in a weight ratio of 1: 1: 1 were added, and 1 L (≒ 1 kg) of water was poured and heated in hot water for 6 to 8 hours. Then, the hot water bath was cooled, filtered, and concentrated to prepare an oyster extract.
실시예.Example.
천일염 5kg을 시중에서 구입하고, 제조예 1에서 준비된 세척수 2.5L로 5회에 걸쳐 구입한 소금을 세척하고, 이를 상온에서 건조시켰다. 건조된 소금에 제조예 2에서 준비된 굴 추출물을 첨가하고 혼합한 다음 23~25시간 동안 숙성하였다. 숙성된 소금을 70~80℃에서 볶아 수분을 제거하고, 건조된 매생이 150g를 넣고 함께 분쇄하여 기능성 소금을 제조하였다.5 kg of sun salt was purchased on the market, and the purchased salt was washed 5 times with 2.5 L of washing water prepared in Preparation Example 1, and dried at room temperature. The oyster extract prepared in Preparation Example 2 was added to the dried salt, mixed, and then aged for 23 to 25 hours. The aged salt was roasted at 70-80 ° C to remove moisture, and 150 g of dried plums were added and ground together to prepare functional salt.
Claims (8)
상기 기능성 소금은,
소금 100 중량부에 대하여,
매생이 1 내지 10 중량부; 및
굴 추출물 10 내지 30 중량부로 포함하고,
상기 굴 추출물은 버섯, 대파 및 양파로 이루어진 군으로부터 선택되는 1종 이상의 야채와 굴을 열중탕하되, 굴 100 중량부에 대하여 야채 5 내지 20 중량부 및 물 50 내지 200 중량부를 혼합하고 열중탕하여 추출하고, 여과 및 농축하여 얻어지는, 기능성 소금.
As a functional salt containing maesaengi and oyster extract,
The functional salt,
Regarding 100 parts by weight of salt,
Maesaengi 1 to 10 parts by weight; and
10 to 30 parts by weight of oyster extract,
The oyster extract is a hot bath of one or more vegetables and oysters selected from the group consisting of mushrooms, leeks and onions, but mixing 5 to 20 parts by weight of vegetables and 50 to 200 parts by weight of water with respect to 100 parts by weight of oysters, extracted by hot water, filtered and concentrated. Functional salt.
상기 매생이는 건조되어 분쇄된 분말 형태를 갖는 기능성 소금.
According to claim 1,
The maesaengi is a functional salt having a dried and pulverized powder form.
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