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KR-20260067171-A - Method for manufacturing antioxidant functional composition using seaweed dried or fermented with Bacillus subtilis MHS-FS83 strain and food comprising the same

KR20260067171AKR 20260067171 AKR20260067171 AKR 20260067171AKR-20260067171-A

Abstract

The present invention relates to an antioxidant functional composition using seaweed and a method for manufacturing a food containing the same. The invention provides a method for manufacturing a composition having an antioxidant effect by drying or fermenting seaweed, and a method for manufacturing a food containing said composition and starch.

Inventors

  • 김소정
  • 이정호
  • 신동윤

Assignees

  • 주식회사 메디홀시스템즈

Dates

Publication Date
20260512
Application Date
20241105

Claims (9)

  1. Washing step to remove foreign substances or salt from seaweed; A first drying step of drying the above seaweed at room temperature; A secondary drying step of drying the above seaweed at 30 to 60 ℃; A third drying step of drying the above seaweed at 60 to 90 ℃; and Seaweed powder manufacturing step of pulverizing or chopping the above seaweed A method for preparing an antioxidant functional composition comprising
  2. A method of manufacturing according to claim 1, wherein the seaweed is one or more selected from the group consisting of laver, wakame, kelp, green laver, Sargassum, Codium, and Hizikia fusiforme.
  3. A manufacturing method according to claim 1, wherein the manufacturing method further includes a fermentation step of fermenting the seaweed between the third drying step and the powder manufacturing step.
  4. In paragraph 3, the fermentation step is Bacillus subtilis A manufacturing method in which the MHS-FS83 strain is inoculated and fermented.
  5. A manufacturing method according to paragraph 3, wherein the manufacturing method further comprises a fourth drying step of drying at 60 to 90 ℃ between the fermentation step and the powder manufacturing step.
  6. (S10) A step of preparing seaweed powder by pulverizing or chopping dried seaweed, and preparing starch powder containing starch; and (S20) A mixing step of mixing the above seaweed powder and the above starch powder to prepare a mixed dough. A method for manufacturing food containing
  7. A manufacturing method according to claim 6, wherein, after the above step (S20), the above step (S20) further comprises a step of aging the result of the above step (S20).
  8. In claim 6, the above step (S10) includes pulverizing or chopping fermented seaweed to produce fermented seaweed powder, and The above (S20) step is a mixing step of preparing a mixed dough by mixing the starch powder with one or more selected from the group consisting of the seaweed powder and the fermented seaweed powder.
  9. In paragraph 8, the fermented seaweed is Bacillus subtilis A manufacturing method that is produced by going through the step of inoculating and fermenting the MHS-FS83 strain.

Description

Method for manufacturing antioxidant functional composition using seaweed dried or fermented with Bacillus subtilis MHS-FS83 strain and food comprising the same The present invention relates to an antioxidant functional composition using seaweed and a method for manufacturing a food containing the same. More specifically, the invention discloses a method for manufacturing an antioxidant functional composition by fermenting or drying seaweed, and a method for manufacturing a food containing said antioxidant functional composition and starch. In modern times, as the overall standard of living has improved, not only have food preferences become more sophisticated, but interest in well-being has also increased. Amidst this trend, health foods that aid in bodily regulation in addition to taste are gaining attention. Furthermore, global interest in Korean food and ingredients is rising in modern society due to the influence of the Korean Wave, such as K-pop. Seaweed has long been established as a health and clean food, serving as a staple ingredient in various Korean dishes. Seaweed is classified into brown algae, such as laver, wakame, kelp, green laver, Sargassum, and hijiki; red algae, such as laver and agar-agar; and green algae, such as green laver. Approximately 500 species of seaweed grow naturally in Korea, and about 50 species, including laver, wakame, kelp, green laver, hijiki, Sargassum, and hijiki, are consumed. Seaweed is a low-calorie food rich in fiber, containing amino acids such as aspartic acid, glutamic acid, glycine, and alanine, which contribute to its distinctive flavor. Seaweeds that grow through photosynthesis contain chlorophyll, lipids which are unsaturated fatty acids, carbohydrates which are mostly dietary fiber, vitamins, and minerals, and thus have effects such as antithrombotic action, blood purification, inhibition of the production of free radicals in the body, excretion of cholesterol from the body, prevention of anemia, promotion of metabolism, inhibition of cancer development, prevention of high blood pressure, arteriosclerosis, and obesity, prevention of adult diseases, prevention of obesity, prevention of blood coagulation, and promotion of intestinal bacterial growth. Gim (* Porphyra tenera* ) is a type of seaweed belonging to the genera Porphyra and Porphyra of the family Porphyraceae, order Porphyra. It is also known as Cheongtae, Gamtae, Haeu, Haeui, and Haetae. It grows like moss on rocky sea reefs in Korea, Japan, China, and other regions, with a length of 14–25 cm and a width of 5–12 cm. Generally, it is elongated oval in shape with wrinkles along the edges, and the upper part is brown while the lower part is bluish-green. Commercially available gim typically includes traditional gim, stone gim, green laver, green laver stone gim, green laver traditional gim, and green laver jaban. Cultivated gim include *Cham gim* ( *Porphyra tenera *), *Bangsangmunuidol gim* ( *Porphyra yezoensis *), *Dungundungdol gim* ( *Porphyra suborbiculata *), *Ginipdol gim* ( *Porphyra pseudolinearis *), *Miyeok gim* ( *Porphyra dentata *), and *Momunuidol gim* ( *Porphyra seriata* ). Seaweed contains water-soluble dietary fibers such as porphyran, alginic acid, and alginate, carbohydrates such as agar, hemicellulose, sorbitol, and dulcitol, and 30 to 40 weight percent of protein. In particular, porphyran contained in seaweed adsorbs waste products in the body, such as uric acid, and excretes them from the body, and exhibits anticancer, antitumor, and antioxidant activities. Polyphenols stabilize blood sugar levels and regulate liver glycogen levels, exhibiting antidiabetic activity and having the effect of preventing adult diseases such as arteriosclerosis and hypertension. Undaria pinnatifida is an annual plant belonging to the family Undariaceae, order Laminariales, class Laminariaceae, and class Brown Algae. It thrives in warm, sunny areas with shallow water and fast currents. Dark brown traditional Undaria is about 1 to 1.5 meters long, with thick, hard stems. Silmiyeok, on the other hand, is characterized by being thin and soft. Its components include iodine, alginic acid, protein, amino acids, mucilaginous polysaccharides, fiber, vitamins, iron, calcium, and chlorophyll. It is effective for improving blood circulation, promoting metabolism, fighting cancer, lowering blood pressure, preventing osteoporosis, healing wounds, preventing thyroid diseases, promoting digestion, preventing food poisoning, relieving constipation, and suppressing obesity. Kelp ( Saccharina japonica ) is a multicellular brown algae belonging to the family Laminariaceae, order Laminariales, class Brown algae, and is distinguished by its stem, leaves, and roots. It is 1.5 to 3.5 m long, about 2 to 3 mm thick, and 25 to 40 cm wide, and has thick leaves. Its components include alginic acid, iodine, laminin, potassium, calcium, selenium, and dietary fiber. It has various benefits, such as anticancer effects, prevention