KR20030020334A - Manufacturing process of functional helth beverage using fucoidan from sea mustard - Google Patents
Manufacturing process of functional helth beverage using fucoidan from sea mustard Download PDFInfo
- Publication number
- KR20030020334A KR20030020334A KR1020030006112A KR20030006112A KR20030020334A KR 20030020334 A KR20030020334 A KR 20030020334A KR 1020030006112 A KR1020030006112 A KR 1020030006112A KR 20030006112 A KR20030006112 A KR 20030006112A KR 20030020334 A KR20030020334 A KR 20030020334A
- Authority
- KR
- South Korea
- Prior art keywords
- fucoidan
- acid
- seaweed
- extracting
- water
- Prior art date
Links
- 229920000855 Fucoidan Polymers 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 241000219198 Brassica Species 0.000 title abstract 5
- 235000003351 Brassica cretica Nutrition 0.000 title abstract 5
- 235000003343 Brassica rupestris Nutrition 0.000 title abstract 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title abstract 5
- 235000010460 mustard Nutrition 0.000 title abstract 5
- 238000000605 extraction Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 230000036541 health Effects 0.000 claims abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 5
- 241001474374 Blennius Species 0.000 claims description 23
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000002537 cosmetic Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims 2
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- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims 1
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Classifications
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Medicines Containing Plant Substances (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 미역에 함유된 생리활성물질인 후코이단 추출법과 음료의 제법에 관한 것이다. 미역을 소재로 한 후코이단 추출법과 기능성 음료의 제법에 관한 선행기술로서는, 해조류에서 추출한 다당체를 주로하는 항암효과가 있는 건강 보조식품의 제조방법(한국특허공개공보 특1994-0019240), 다시마와 후코이단을 함유한 스트레스 해소음료의 제법(한국특허공개공보 특2001-0019225) 등이 있으나 추출과정에서 생리활성물질인 후코이단의 변질 및 파괴를 초래하여 상품성이 저하됨으로서 부적합한 면이 없지 않다.The present invention relates to a method for extracting fucoidan and a beverage which are bioactive substances contained in seaweed. Prior arts related to fucoidan extraction method and functional beverage manufacturing method based on seaweed include methods for preparing health supplements having anti-cancer effects, mainly polysaccharides extracted from seaweed (Korean Patent Laid-Open Publication No.1994-0019240), kelp and fucoidan. There is a method of preparing a stress-relieving beverage containing (Korean Patent Laid-Open Publication No. 2001-0019225), but it is not suitable because it causes deterioration and destruction of fucoidan, which is a bioactive substance, during the extraction process, resulting in deterioration of commerciality.
오늘날 경제수준의 향상으로 동물성 포화지방의 섭취가 증가하게 됨에 따라 비만, 변비, 고혈압, 동맥경화증, 심장병 및 각종 암등이 혈관순환기계 질환의 발병률이 높아지는 등 영향학적 불균형으로 인하여 다양한 건강장해가 발생하고 있고 환경오염에 따른 유해 중금속의 인체 축적, 평균 수명의 노령화에 따른 면역 기능 저하 및 각종 성인병 발생의 급증 등에 따라 현대인들의 기능성 생리활성물질에 관심을 갖고 있고, 국내·외의 활발한 연구수행 결과로 해조류가 다양한 기능성 생리활성성분을 다량 함유하고 있는 것으로 밝혀지고 있어 현대인들의 혈관순환기계 질환의 발병률을 낮추는데 기여할 수 있을 것으로 기대된다.Today's economic growth leads to an increase in the consumption of saturated animal fats, resulting in a variety of health disorders, including obesity, constipation, hypertension, arteriosclerosis, heart disease, and various cancers. It is interested in functional bioactive substances of modern people due to the accumulation of harmful heavy metals due to environmental pollution, deterioration of immune function due to aging of life expectancy, and the rapid increase of various adult diseases, and as a result of active research at home and abroad, It has been found that it contains a large amount of various functional bioactive ingredients, which is expected to contribute to reducing the incidence of vascular disease in modern people.
미역은 각종 영양성분과 알긴산, 후코이단, 카라기난, 라미나린 등의 생리활성성분과 클로로필 등의 수용성 식이섬유의 장내기능, 칼륨과 칼슘 등의 무기질과 비타민은 체내 신진대사를 촉진시키는 물질로서 현대인의 영양불균형이나 생리활성성분을 보충할 수 있어서 기능성 건강음료로서 기대되며, 이 중에서 미역에 들어 있는 주요성분으로서 후코이단은 유황을 함유하고 있어 항혈액응고 효과, 항암작용을 하며 알긴산은 콜레스테롤 저하로 동맥경화 예방, 고혈압 예방, 중금속 중독 예방을 하며 라미나린은 혈압강하작용으로 고혈압을 예방한다. 그리고 클로로필은 입냄새 제거로 청량감과 식이섬유는 중성지방의 흡수를 저해, 대장암 예방, 변비 예방, 당뇨병 예방에 좋은 것으로 알려져 있다. 이들 중에서 유황을 함유하고 있는 후코이단은 항혈액응고 효과, 항암작용, 동맥경화, 혈전예방 등이 우수하여 각 식품분야별, 약용으로 응용범위가 점점 확대됨으로서 기대가 모아진다.Seaweed is a nutritious substance that promotes metabolism in the body as well as various nutrients, biologically active ingredients such as alginic acid, fucoidan, carrageenan, and laminarin, and intestinal function of water-soluble dietary fiber such as chlorophyll, potassium and calcium. It is expected to be a functional health drink because it can replenish imbalances and bioactive ingredients. Of these, fucoidan, which is the main ingredient in seaweed, contains sulfur, which has anticoagulant effect and anticancer effect, and alginic acid prevents arteriosclerosis by lowering cholesterol. It prevents hypertension, heavy metal poisoning, and laminarin prevents high blood pressure by lowering blood pressure. Chlorophyll is known to be good for removing bad breath and cooling and dietary fiber inhibit neutral fat absorption, colon cancer, constipation prevention and diabetes prevention. Among these, fucoidan containing sulfur is excellent in anticoagulant effect, anticancer action, arteriosclerosis, and thrombosis prevention. Therefore, it is expected that the application range is gradually expanded for each food field and medicine.
본 발명자는 미역의 추출과정에서 물리적·화학적 처리로 생리활성물질인 후코이단의 변질 및 파괴에 관한 문제점을 해결하기 위한 연구를 수행한 결과, 미역의 후코이단 최적 추출법과 기능성 건강음료로 이용할 수 있는 방법을 알아내고 본 발명을 완성하였다.The present inventors conducted a study to solve the problems related to the deterioration and destruction of the bioactive substance fucoidan by physical and chemical treatment in the extraction process of wakame seaweed, the method that can be used as a fucoidan optimal extraction method and functional health drink of seaweed It was found and completed the present invention.
따라서, 본 발명의 목적은 미역의 후코이단 추출에 있어서, 후코이단 표준품과 가장 유사한 후코이단을 추출할 수 있는 방법과 가장 높은 추출효율을 제공함에 있다.Accordingly, an object of the present invention is to provide a method for extracting fucoidan most similar to the fucoidan standard and the highest extraction efficiency in fucoidan extraction of seaweed.
본 발명의 또 다른 목적은 미역의 생리할성물질인 후코이단을 이용하여 기호성이 뛰어난 기능성 건강음료의 새로운 제법을 제공함에 있다.Still another object of the present invention is to provide a novel method for preparing a functional health beverage having excellent palatability using fucoidan, a bioactive substance of seaweed.
본 발명은 미역에 함유되어 있는 후코이단 추출법은 생리활성물질의 변질 및 파괴를 초래하여 제품을 제조시 품질저하의 우려가 있으며, 가장 높은 활성을 보인 시료를 선정한 후, 활성물질의 추출에 관한 최적조건과 기능성 건강음료의 새로운 제법을 구하는 것이다.According to the present invention, fucoidan extraction method in seaweed may cause deterioration and destruction of physiologically active substances, which may result in deterioration of quality during manufacture of the product, and after selecting the sample showing the highest activity, optimal conditions for extraction of the active substance And finding new recipes for functional health drinks.
[실시예 1] 본 발명에 사용된 미역의 후코이단 추출법, 실험방법 및 실험결과는 다음과 같다.Example 1 Fucoidan extraction method, experimental method and experimental results of seaweed used in the present invention are as follows.
1. 미역의 후코이단 추출법1. Extracting Fucoidan from Seaweed
건조된 상태로 구입하여 마쇄시킨 다음 미역분말 원료에 25∼45배(v/w)의 물을 첨가하여 60∼100℃의 항온수조에서 4시간동안 교반시켜 냉각시키고 추출한 후 상등액을 분리하여 미역 추출액을 감압농축기를 사용하여 40∼60℃의 온도에서 1/2정도로 농축한 후 1차 원심분리시킨 후, 상등액에 85∼95% 에탄올을 가해 2차 원심분리하여 얻어진 침전물로 미역의 후코이단을 추출하여 음료를 제조한 후 살균하였다.Purified in the dried state, added with 25-45 times (v / w) water to the raw seaweed powder, stirred for 4 hours in a constant temperature water bath of 60-100 ° C, cooled and extracted, and the supernatant was separated and the wakame extract was extracted. Was concentrated to about 1/2 at a temperature of 40-60 ° C. using a reduced pressure concentrator, and then centrifuged firstly. Then, fucoidan of seaweed was extracted with a precipitate obtained by second-centrifugation by adding 85-95% ethanol to the supernatant. The beverage was prepared and then sterilized.
2. 전당 함량2. Starch content
전당 함량은 phenol-sulfuric acid법(食品分析法, 1984b)으로 시료용액 1ml를 시험관에 취하여, 5% phenol 용액 1mL를 가한 후 혼합하고, 여기에 진한 황산을5mL를 가하여 발열시키며 잘 혼합하였다. 이 반응액을 실온에서 30분방치한 후 470nm에서 흡광도를 측정하였으며 glucose를 표준품으로 사용하였다.The content of starch was phenol-sulfuric acid method (食品 分析 法, 1984b), 1 ml of sample solution was added to the test tube, 1 mL of 5% phenol solution was added, mixed, and 5 mL of concentrated sulfuric acid was added thereto. After leaving the reaction solution at room temperature for 30 minutes, the absorbance was measured at 470 nm, and glucose was used as a standard.
3. 황산기 함량 3. Sulfuric acid content
황산기 함량은 Dodgson(1962)의 방법을 변형하여 1.0N HCl로 105∼110℃에서 4시간 동안 가수분해한 후 가수분해액 0.2mL에 4% TCA 용액 3.8mL와 BaCl2-gelatin reagent 1mL을 첨가하고 20분간 방치한 후 360nm에서 흡광도를 측정하였으며 K2SO4를 표준품으로 사용하였다.The sulfuric acid content was modified by the method of Dodgson (1962), hydrolyzed with 1.0 N HCl at 105-110 ° C for 4 hours, and then 0.2 mL of the hydrolysis solution was added with 3.8 mL of 4% TCA solution and 1 mL of BaCl2-gelatin reagent. After leaving for about minutes, the absorbance was measured at 360 nm and K2SO4 was used as a standard.
4. 단백질 함량 4. Protein Content
단백질 함량은 Lowry 등(1951)의 방법에 따라 1ml의 시료 또는 표준용액에 0.1ml의 2N NaOH가하고 100℃에서 10분간 가열하여 가수분해시킨 다음, 가수분해물을 방냉시킨후 1ml의 Lowry 시약을 가하고 혼합 후 10분간 방치시키고, 0.1ml의 Folin 시약을 가하고 혼합한 후 30∼60분간 방치시킨 후 660nm에서 흡광도를 측정한다. Bovine serum albumin(Sigma Co.)을 표준품으로 사용하였다.Protein content is 0.1ml of 2N NaOH added to 1ml of sample or standard solution according to the method of Lowry et al. (1951), and then hydrolyzed by heating at 100 ° C for 10 minutes, and after cooling the hydrolyzate, 1ml of Lowry reagent is added and mixed. After standing for 10 minutes, 0.1 ml of Folin reagent was added and mixed, and left for 30 to 60 minutes, and then absorbance was measured at 660 nm. Bovine serum albumin (Sigma Co.) was used as a standard.
5. 우론산 함량 5. Uronic Acid Content
우론산 함량은 Knutson 등(1968)의 방법에 따라 시료 1ml를 시험관에 취하여 진한황산 6ml를 가하여 발열시키면서 잘 혼합하였다. 이 반응액을 100℃에서 20분 가열한 후 냉수로 실온까지 식히고 시약 0.1% carbazole 용액 0.2ml를 가하여 잘 혼합하여 방치하여 2시간 후에 535nm 흡광도로 측정한다. β-D-galacturonic acid를 표준품으로 사용하였다.The uronic acid content was mixed with 1 ml of sample in a test tube according to the method of Knutson et al. (1968), and 6 ml of concentrated sulfuric acid was added thereto while exothermic. The reaction solution was heated at 100 ° C. for 20 minutes, cooled to room temperature with cold water, 0.2 ml of 0.1% reagent 0.1b carbazole solution was added to the mixture, and the mixture was left to stand. After 2 hours, the reaction solution was measured for absorbance at 535 nm. β-D-galacturonic acid was used as a standard.
6. 구성당 분석6. Analysis per configuration
구성당 분석은 시료용액 1ml를 Amberite IR 200에 통과시켜 금속이온을 먼저 제거한 뒤, ion chromatography(IC) 분석조건으로 측정하였으며 표준 구성당은 D-glucose, D-galactose, D-maltose, L-ribose, L-arabinose를 사용하였다.For each component analysis, 1 ml of sample solution was passed through Amberite IR 200 to remove metal ions first, followed by ion chromatography (IC) analysis. The standard components were D-glucose, D-galactose, D-maltose, and L-ribose. , L-arabinose was used.
7. 후코이단 수율7. Fucoidan yield
후코이단 수율(%)은 건물량 기준 1g의 분말시료에서 추출액을 회수하여 원심분리 후 상등액에 에탄올을 첨가하여 얻어진 침전물 양을 105℃에서의 건조법에 따라 %로 표시하였다.Fucoidan yield (%) was expressed in% by the drying method at 105 ℃ the amount of precipitate obtained by recovering the extract from the dry matter of 1g powder sample by centrifugation and adding ethanol to the supernatant.
[실시예 2] 미역의 후코이단 열수추출물의 전당과 황산기함량 증가Example 2 Increasing the Contents of Sugar and Sulfuric Acid in Fucoidan Hot Water Extract of Seaweed
1. 전당함량의 증가1. Increase in content of sugar
전당은 추출 1시간까지는 급격하게 증가하다가 그 이후에는 다소 완만하게 증가함을 보였고, 추출온도가 높음에 따라 전당의 함량이 지속적으로 증가하였다. 1시간동안 추출하였을 때 60℃, 70℃, 80℃, 90℃ 및 100℃에서는 전당의 함량이 각각 28.8, 29.8, 32.9, 36.7 및 38.0%로 현저한 차이를 보여 추출이 되는 것을 알 수 있었으며, 1시간 이후의 열수 추출시 전당 함량이 완만하게 증가하는 경향을 나타내었다. 그리고 60℃에서 100℃로 열수 추출하였을 때 시간이 증가함에 따라 전당의 함량이 증가하였고 특히 100℃에서 4시간동안 추출하였을 때에 전당 함량이 46.0%로 가장 높은 수치를 나타내었다.The content of starch increased rapidly until 1 hour after extraction, and then increased slightly after that. As the extraction temperature increased, the content of starch increased continuously. When extracted for 1 hour at 60 ℃, 70 ℃, 80 ℃, 90 ℃ and 100 ℃ the content of the starch was 28.8, 29.8, 32.9, 36.7 and 38.0%, respectively, it was found that the extraction was significantly different, 1 The hot water extraction after time showed a tendency to increase slowly. The content of starch increased with increasing time when hot water was extracted from 60 ° C to 100 ° C, and especially when extracted for 4 hours at 100 ° C, the content of starch was 46.0%.
[그림 1] 미역분말에 30배(v/w)의 물을 가하여 60∼100℃의 온도별로 4시간동안 추출한 전당(total sugar)의 결과[Figure 1] Total sugar extracted from seaweed powder for 30 hours by adding 30 times (v / w) water at 60 ~ 100 ℃
2. 황산기함량 증가2. Increased sulfuric acid content
황산기 함량은 추출 30분이나 4시간까지 다소 완만하게 증가함을 보였고, 추출온도가 높음에 따라 황산기 함량의 차이를 볼 수 있었고 2시간 이전까지는 거의 큰 변화를 보이지 않았지만 그 이후부터는 추출온도에 따라 다소 차이를 보였다. 열수추출 온도에 따라 황산기 함량이 1시간정도 추출한 이후에 거의 변화가 없었고 추출 1시간까지의 온도별(60℃, 70℃, 80℃, 90℃ 및 100℃) 황산기 함량은 각각 10.4, 12.6, 13.3, 14.4 및 14.7%이었다. 100℃에서 4시간동안 추출하였을 때에 황산기 함량이 18.8%로 가장 높은 수치를 나타내었다.Sulfuric acid content was slightly increased up to 30 minutes or 4 hours of extraction, and as the extraction temperature was higher, the sulfuric acid content was slightly different, and there was almost no change until 2 hours before. Showed a difference. Sulfuric acid content was almost unchanged after 1 hour of extraction according to hot water extraction temperature, and sulfuric acid content of 10.4, 12.6, 13.3 by temperature (60 ℃, 70 ℃, 80 ℃, 90 ℃ and 100 ℃) up to 1 hour of extraction was respectively , 14.4 and 14.7%. When extracted for 4 hours at 100 ℃ the sulfuric acid group content was 18.8%, the highest value.
[그림 2] 미역분말의 30배(v/w)의 물을 가하여 60∼100℃의 온도별로 4시간동안 추출한 황산기(sulfate residue)의 결과[Figure 2] Result of sulfate residue extracted for 30 hours at 60-100 ℃ by adding 30 times (v / w) water of seaweed powder
[실시예 3] 후코이단의 조성Example 3 Composition of Fucoidan
분말시료에 30배(v/w)의 물을 첨가하여 70℃의 항온수조에서 1시간동안 교반시켜 냉각시키고 추출한 액을 여과한 뒤 원심분리(4,000×g)하여 상등액에 3배량의 에탄올을 가해 원심분리(6,500×g)하여 얻어진 침전물을 사용하였고, 후코이단의 조성은 다음과 같다. 후코이단의 주요 특성인 황산기의 함량은 12.6%이었고, 우론산의 함량은9.5%, 단백질의 함량은 6.8%이며, 수율은 3.1%였다. 또한 구성당의 조성비는 글루코오스(glucose)가 17.8%, 다음으로 리보오스(ribose)가 5.9%이며, 갈락토오스(galactose)는 6.7%, 말토오스(maltose)는 1.8%, 아라비노오스(arabinose)는 0.5%로의 순으로 높았다.30 times (v / w) of water was added to the powder sample, stirred for 1 hour in a 70 ° C constant temperature water bath, cooled, and the extracted solution was filtered and centrifuged (4,000 × g) to add 3 times the amount of ethanol to the supernatant. The precipitate obtained by centrifugation (6,500xg) was used, and the composition of fucoidan is as follows. The sulfuric acid group, the main characteristic of fucoidan, was 12.6%, uronic acid was 9.5%, protein was 6.8%, and the yield was 3.1%. In addition, the composition ratio of constituent sugar was 17.8% of glucose, followed by 5.9% of ribose, 6.7% of galactose, 1.8% of maltose, and 0.5% of arabinose. Highest in order.
[실시예 4] 관능검사Example 4 Sensory Test
각 처리구별 crude 후코이단 음료의 색(color), 맛(taste), 향기(flavor), 그리고 전반적인 기호도를 70℃에서 1시간동안 추출한 액을 대조구로 하여 관능검사를 하였다.The color, taste, flavor, and overall preference of crude fucoidan beverages for each treatment group were tested for 1 hour at 70 ° C as a control.
후코이단 음료의 관능검사 결과는 후코이단 0.4%, 벌꿀 2%, 수크로오스 1.7%, 구연산 0.07%, 글루코오스 0.7%, 식염 0.05%, 글루탐산나트륨 0.02%, 비타민 C 0.1% 나머지는 정제수하여 100%의 음료 조성물로 관능검사한 처리구가 색(color), 맛(taste), 향기(flavor), 그리고 전반적인 기호도에서 가장 우수한 결과를 나타내었다.The sensory test results of fucoidan drink were fucoidan 0.4%, honey 2%, sucrose 1.7%, citric acid 0.07%, glucose 0.7%, salt 0.05%, sodium glutamate 0.02%, and vitamin C 0.1%. The sensory test showed the best results in color, taste, flavor, and overall preference.
이상에서 기술한 바와 같이 본 발명은 미역으로부터 최적의 조건으로 후코이단 표준품과 비교시 가장 유사한 후코이단을 추출할 수 있는 방법, 가장 높은 추출효율을 제공하고, 여기에 색(color), 맛(taste), 향기(flavor), 그리고 전반적인 기호도를 부여하여 소비자에게 기호성이 뛰어난 기능성 건강음료를 제공할 뿐만 아니라 후코이단은 항혈액응 효과, 항암작용 등이 우수하여 식품, 화장품, 약용으로 응용범위가 점점 확대됨으로서 그 기여도가 클 것이다.As described above, the present invention provides a method capable of extracting the most similar fucoidan compared to the fucoidan standard at the optimum conditions from seaweed, and provides the highest extraction efficiency, wherein the color, taste, By providing flavor and overall taste, consumers not only provide functional health drinks with excellent palatability, but fucoidan has excellent anti-blood coagulation and anti-cancer effects, so its application range is gradually expanded to food, cosmetics, and medicine. The contribution will be large.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100623001B1 (en) * | 2004-10-11 | 2006-09-19 | 한국식품연구원 | A Method Process for Separation of Food Grade Laminaran and Fucoidan Having Properties of Anti-tumor and Anti-hyperlipidemic Polysaccharides from Brown algae |
| KR100729638B1 (en) * | 2005-05-20 | 2007-06-19 | 배태진 | Anti coagulative Fucosidan isolated from Sporophyll in Undaria pinnatifida and its prepration method |
| KR20170000840A (en) * | 2015-06-24 | 2017-01-04 | 재단법인춘천바이오산업진흥원 | A polysaccharide having improved immuno-activity from Enteromorpha prolifera and preparation method thereof |
| KR20180054149A (en) | 2016-11-15 | 2018-05-24 | 한국식품연구원 | Functional beverage comprising extract of undaria pinnatifida sporophyll and process for the preparation thereof |
| KR20210094306A (en) | 2020-01-21 | 2021-07-29 | 서울과학기술대학교 산학협력단 | Multi-experience vehicle |
-
2003
- 2003-01-30 KR KR1020030006112A patent/KR20030020334A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100623001B1 (en) * | 2004-10-11 | 2006-09-19 | 한국식품연구원 | A Method Process for Separation of Food Grade Laminaran and Fucoidan Having Properties of Anti-tumor and Anti-hyperlipidemic Polysaccharides from Brown algae |
| KR100729638B1 (en) * | 2005-05-20 | 2007-06-19 | 배태진 | Anti coagulative Fucosidan isolated from Sporophyll in Undaria pinnatifida and its prepration method |
| KR20170000840A (en) * | 2015-06-24 | 2017-01-04 | 재단법인춘천바이오산업진흥원 | A polysaccharide having improved immuno-activity from Enteromorpha prolifera and preparation method thereof |
| KR20180054149A (en) | 2016-11-15 | 2018-05-24 | 한국식품연구원 | Functional beverage comprising extract of undaria pinnatifida sporophyll and process for the preparation thereof |
| KR20210094306A (en) | 2020-01-21 | 2021-07-29 | 서울과학기술대학교 산학협력단 | Multi-experience vehicle |
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