Method for removing taste of fish from Sea Tangle, method for extracting useful component from Sea Tangle and method for producing beverage containing extracted component from Sea Tangle
LTD.;(주)청호씨푸드;CHOUNG HO SEAFOOD CO., LTD.;CHOUNG HO SEAFOOD CO.
发明人:
KIM, SANG GWEON,김상권,KIM, KI HWAN,김기환,CHO, HAENG HWA,조행화,PARK, EUN JI,박은지
申请号：
KR1020100120861
公开号：
KR1020120059210A
申请日:
2010.11.30
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Fishy taste removal and effective component extraction methods from sea tangle, and a beverage producing method using thereof are provided to improve the flavor, the taste, and the texture of a sea tangle extract. CONSTITUTION: A fishy taste removal method from sea tangle comprises the following steps: adding a solvent to the sea tangle evaporating after forming an azeotropic point with components having the fishy smell inside the sea tangle, and aging the mixture in the range of the boiling point of the solvent for 10 minutes-10 hours； adding a natural additive into the mixture reacting with non-volatile components inside the sea tangle or generating flavoring components into the sea tangle, and roasting the mixture at 100-300 deg C for 3-30 minutes for removing the fishy taste of the sea tangle. The solvent contains ethyl alcohol, methyl alcohol, ether, and dichloromethane. The natural additive contains a glycyrrhizae radix extract, a polygonatum sibiricum extract, fruit extract powder, and nut powder. The range of the boiling point of the solvent is 50-98 deg C.다시마, 블루베리 그리고 루테인을 활용한 시각개선 건강기능성 식음료 제조방법이 개시된다. 본 발명은 다시마 특유의 해조취를 제거하고 점도가 낮으며 수용성분의 고효율 추출이 가능한 다시마의 추출공정을 이용한 다시마 추출액과 블루베리 과즙을 주원료로 하고 루테인과 각종 허브, 과실향, 당 및 산미료를 부원료로하여 시각개선 건강기능성 식음료를 제조함으로써, 소비자의 눈 건강 보호 및 개선에 효과가 있는 식음료를 제공할 수 있다.
