Functional salt containing carrageenan, phycocyanin and beta-carotene, and preparation method therefor

Abstract

The present invention relates to a functional salt containing beta-carotene, phycocyanin and carrageenan, and a method for preparing the functional salt. More specifically, the present invention relates to: a functional salt containing, as a functional ingredient, a Dunaliella culture cultured in high-salinity salty water or beta-carotene contained therein, phycocyanin isolated from a Spirulina culture, and carrageenan isolated from an extract of red algae; and a method for preparing the functional salt. The functional salt according to the present invention is an aqueous or powder-type functional salt, and contains beta-carotene, which is a functional ingredient derived from Dunaliella, phycocyanin, which is a functional ingredient derived from Spirulina, and carrageenan, which is a functional ingredient derived from red algae, and thus is beneficial to health, and, has low sodium content, and thus is a low sodium salt, thereby enabling side effects caused by excessive intake of salt to be prevented.

Description

Useful salt containing carrageenan, phycocyanin, and beta-carotene and method of manufacturing the same

[0001] The present invention relates to a useful salt containing beta-carotene, phycocyanin, and carrageenan, and a method for producing said useful salt. More specifically, it relates to a useful salt containing as useful ingredients a Dunaliella culture cultured in high-salinity brine or beta-carotene contained therein, a Spirulina culture or phycocyanin isolated therefrom, an extract of red algae or lambda-carrageenan isolated therefrom, and a method for producing said useful salt.

[0002] Salt is an indispensable substance for humans, composed of many minerals such as calcium, magnesium, and potassium, as well as its main component, NaCl. While salt is extracted from rock salt, methods of production using abundant seawater have been utilized in maritime nations, including Korea. Since seawater is created from seawater in which all elements on Earth are dissolved, its composition varies depending on the desalination method, and it can be provided as salt containing various minerals. Consuming good salt containing these diverse minerals is crucial for sustaining human life.

[0003] In addition to salt and the minerals contained in it, our bodies require numerous nutrients such as proteins, fats, carbohydrates, and vitamins. Among these, antioxidants are currently receiving significant attention in relation to human health. Our bodies suffer from various ailments, including aging, cytoplasm degradation, and a decline in immunity, due to the destructive effects on cells and tissues caused by constantly occurring harmful free radicals and peroxides. Beta-carotene, lutein, chlorophyll, and vitamins have been known to be effective functional materials capable of preventing or alleviating these problems.

[0004] Recently, in response to the diverse demands of modern people, green tea salt, garlic salt, pepper salt, chitosan salt, potassium-added salt, iodine-added salt, and bamboo salt are being provided by adding specific ingredients during the process of making salt from seawater or after desalination. Salts made through additive or re-refined processes are intended to improve the taste of the salt or the taste of food to which the salt is added, thereby increasing the added value of salt through premiumization and serving as a beneficial method of utilization for humanity; however, it is difficult to find salt that efficiently contains functional materials such as beta-carotene (β-Carotene), phycocyanin, carrageenan, and lutein.

[0005] Spirulina is one of the oldest algae on Earth, a blue-green cyanobacteria that first appeared on the Earth's surface about 3 to 4 billion years ago, and was named Spirulina because it is twisted into a spiral when viewed under a microscope.

[0006] Spirulina is a non-toxic cyanobacteria that contains polysaccharides, vitamins, minerals, unsaturated fatty acids, carotenoids, and phycobiliproteins, and is used as a food supplement. In addition to fiber and pigments, the biomass of spirulina consists of 55 to 70% protein, 3 to 9% fat, and 15 to 30% carbohydrates.

[0007] Spirulina is attracting attention as a future protein source due to its high protein content and contains all eight essential amino acids in a balanced manner. Components extracted from spirulina can be utilized in various industrial sectors, including not only food resources such as health functional foods, food and beverages, and animal feed, but also cosmetics and eco-friendly alternative fuels. Market growth is expected to be driven by the expansion of the health supplement industry, the eradication of malnutrition, increased demand for natural ingredients, strict regulations on the use of synthetic dyes and flavors, spirulina supply products, and the increased use of spirulina in aquaculture. Furthermore, pigment substances such as beta-carotene, astaxanthin, lutein, phycobilin (a complex of phycocyanin and allophycocyanin), and phycoerythrin are utilized in health foods, food additives, pharmaceutical raw materials, and cosmetic raw materials.

[0008] Phycobiliproteins are photosynthetic pigments produced within cells as phycobilisomes attached to the thylakoid membranes of chloroplasts. Cyanobacterial phycobiliproteins can be divided into three main components: phycoerythrin (bright pink, red), phycocyanin (dark blue), and allophycocyanin (brighter blue). These phycobiliproteins are widely used in pharmaceuticals, food, cosmetics, and fluorescent materials.

[0009] Phycocyanin is a water-soluble pigment widely used in foods (chewing gum, dairy products, jellies, etc.), cosmetics (lipstick and eyeliner), fluorescent reagents, and probes for clinical diagnostic equipment. Phycocyanin is reported to possess various biological activities, particularly antioxidant, anti-inflammatory, hepatoprotective, and radical scavenging properties. However, existing methods for extracting phycocyanin-containing substances had two problems.

[0010] First, despite phycocyanin possessing various biological activities, there was a problem in that its use in food and other applications was limited due to its poor stability against heat.

[0011] Second, although the method using hot water or organic solvents is simple, it has the disadvantage that the yield of the hydrolysate is less than 20%, resulting in a large loss of spirulina components, and in particular, the extraction method using organic solvents has the problem that the organic solvent may remain.

[0012] Meanwhile, as Korea has undergone rapid industrialization and urbanization, the consumption of Western-style foods such as fast food, pizza, and instant foods has increased due to factors such as rising income levels, the rise of nuclear families, and an increase in single-person households. In particular, Koreans are known to consume high concentrations of sodium, with a daily sodium intake of 6,000 to 8,000 mg—more than double the World Health Organization (WHO) recommended amount (3,450 mg)—as they also consume foods with high sodium content, such as soups, stews, kimchi, fermented sauces, and salted seafood. Excessive sodium intake acts as a major cause of chronic diseases, including hypertension, heart disease, cerebrovascular and cardiovascular diseases, kidney disease, and stomach cancer.

[0013] Recently, there has been growing interest in reducing sodium intake to prevent chronic diseases and promote health, and as a result, research is being conducted on the development of low-sodium salt or flavor enhancers. For example, there are natural salt substitutes using natural extracts such as natural salt fortified with minerals, glasswort, kelp, goji berries, onions, shiitake mushrooms, radishes, and garlic, as well as low-sodium salts with potassium chloride, calcium chloride, magnesium chloride, etc. added instead of sodium, or chemical seasonings such as aspartate and monosodium glutamate (MSG).

[0014] Accordingly, the inventors completed the present invention by discovering that salt produced by mixing various beneficial components with a culture of Dunaliella containing a large amount of beneficial components such as beta-carotene from high-salt salt water is a low-salt salt with low sodium content that is beneficial to health, while stably containing beneficial components without destruction.

[0015] Accordingly, the technical problem to be solved by the present invention is to provide a useful salt comprising a culture of Dunaliella, a hydrolysate of Spirulina, and a red algae extract or lambda-carrageenan, and a method for producing the same.

[0016] In addition, the technical problem to be solved by the present invention is to provide a useful salt and a method for manufacturing the same, characterized in that the useful salt comprises beta-carotene, a useful component of Dunaliella, phycocyanin, a useful component of Spirulina, and carrageenan, a useful component of red algae.

[0017] In one embodiment, the present invention provides a useful salt comprising a culture of Dunaliella, a spirulina hydrolysate, and a red algae extract or lambda-carrageenan.

[0018] The useful salt of the present invention is a salt containing a culture of Dunaliella containing useful components such as beta-carotene, phycocyanin which is a useful component of Spirulina, and carrageenan which is a useful component of red algae, and is a salt capable of providing the usefulness of beta-carotene, phycocyanin, and carrageenan.

[0019] The useful salt of the present invention is a low-salt salt, preferably having a sodium content of 37% or less, preferably 36.5% or less, more preferably 30 to 36.5%, even more preferably 32 to 36.5%, and most preferably 34 to 36.5% of the total weight of the salt (dried salt), and can prevent excessive intake of sodium even when consuming the same amount as conventional salts such as solar salt and salt production.

[0020] The useful salt of the present invention exhibits a saltiness level equivalent to or similar to that of conventional salts such as solar salt and salt production, so it can be used in a smaller amount compared to conventional salts in food preparation, etc.

[0021] The useful salt of the present invention may be an aqueous solution or a powder salt, and preferably may be an aqueous solution salt.

[0022] Component 1: Dunaliella and its culture

[0023] In the present invention, Dunaliela is a eukaryotic organism belonging to the green algae that performs photosynthesis and is mainly found in places with low nitrogen content, strong sunlight, and high salt concentration. It is known that when the culture environment deteriorates, such as due to strong light irradiation, it synthesizes a large amount of beta-carotene to protect chlorophyll a, which is important for photosynthesis, and forms a beta-carotene membrane under the cell wall.

[0024] Beta-carotene, accumulated by Dunaliella, is a red carotenoid pigment found in large quantities in red leafy green vegetables such as carrots and tomatoes. Due to its distinctive color and efficacy, beta-carotene is added to food products and is widely used as an anticancer agent, an antioxidant for skin aging, a treatment for skin diseases, and an antimicrobial agent. However, despite the usefulness of beta-carotene, mass production is difficult, and its content in leafy green vegetables is limited, making its production challenging. Nevertheless, beta-carotene can be easily mass-produced by mass-culturing Dunaliella using the method described below.

[0025] In the present invention, the Dunaliella culture refers to a brine in which Dunaliella is cultured by controlling external conditions such as temperature, oxygen, and light, and the culture contains Dunaliella and substances accumulated and produced by Dunaliella. The substances accumulated and produced by Dunaliella include beta-carotene, alpha-carotene, lutein, zeaxanthin, cryptoxanthin, chlorophyll, omega-3 fatty acids, etc., and preferably beta-carotene.

[0026] The above-mentioned culture of Dunaliella can be produced by a method comprising: (D10) a step of pre-treating brine by sterilizing or filtering it; (D20) a step of adjusting the salinity of the brine pre-treated in step (D10) to 3 to 30 degrees; (D30) a step of adjusting the temperature of the brine with the adjusted salinity in step (D20) to an appropriate temperature, and then transplanting and culturing Dunaliella; and (D40) a step of recovering the Dunaliella cultured in step (D30) and the culture thereof.

[0027] Specifically, the above step (D10) is a step of pre-treating the brine by sterilizing or filtering it.

[0028] The above brine may be seawater, deep ocean water, or salt field water, and preferably, it is salt field water so that the increase in salinity below can be easily achieved.

[0029] The above sterilization may be performed by UV treatment, ozone treatment, or heat treatment methods, but is not limited thereto, and the above filtration may be performed using sand filtration, rapid filtration membranes, microfilters (MF), nanofilters (NF), or ultrafilters (UF), but is not limited thereto.

[0030] The above sterilization or filtration process is intended to remove harmful or unnecessary microalgae present in the brine that cannot survive at high salinity, and to eliminate the possibility of unnecessary consumption of nutrients contained in the brine. By performing pretreatment processes such as sterilization or filtration, microalgae other than Dunaliella capable of surviving at high salinity are removed in advance, allowing only the Dunaliella to be cultured to be cultured in a clean state.

[0031] According to a specific embodiment of the present invention, by additionally performing a concentration process after the pretreatment process, an environment can be established that promotes the growth of Dunaliella by increasing the content of nutrients required for the growth of Dunaliella, and as described below, a salinity suitable for the cultivation of Dunaliella can be established by increasing the salinity of the brine. This concentration process can be performed using reverse osmosis (RO), electrodialysis (ED), phase change methods, or freezing methods, but is not necessarily limited thereto. Examples of phase change methods include multi-stage flash evaporation (MSF), multi-effect evaporation (MED), vapor compression evaporation (VCD), mechanical vapor recompression evaporation (MVR), vacuum multi-stage evaporation concentration (VMEC), gas hydrate method (GHF), and indirect (heat pump) freezing methods. This concentration process can be performed one to three times.

[0032] According to one specific embodiment of the present invention, the brine water pretreated in step (D10) is passed through a reverse osmosis membrane to produce primary concentrated water and permeate water, and the primary concentrated water is further concentrated through a vacuum multi-stage evaporation concentration system to produce secondary concentrated water with high salinity and high nutrition suitable for the growth of Dunaliella. The permeate water generated at this time can be commercialized separately according to its intended use. It is preferable that the secondary concentration using the vacuum multi-stage evaporation concentrator be performed for 8 to 12 hours at a vacuum of 500 to 700 mmHg and a temperature of 50 to 70℃.

[0033] Step (D20) is a step of adjusting the salinity of the brine pretreated in Step (D10) to 3 to 30 degrees.

[0034] The above salinity may be controlled by concentrating the pretreated brine or by adding sodium chloride, and the salinity may be 3 to 30 degrees, preferably 10 to 30 degrees, more preferably 15 to 30 degrees, even more preferably 15 to 25 degrees, and most preferably 17 to 25 degrees. By controlling the salinity in this way, the growth of Dunaliella is accelerated, and accordingly, Dunaliella can accumulate and produce beneficial components such as beta-carotene to the maximum extent.

[0035] Step (D30) is the step of controlling the temperature of the saline solution with controlled salinity in Step (D20), and then transplanting and culturing Dunaliella.

[0036] The temperature of the brine is controlled by heating to 25 to 35°C, preferably 28 to 35°C, and more preferably 30 to 35°C, and at the above temperature, the cultivation of Dunaliella is smooth and the cultivation speed increases.

[0037] The above Dunaliella transplantation is 1 × 10⁶ in 1 ml of saline. 4 Up to 1 × 10 6 It may be a number, and the culture is 10 to 20 days, preferably 12 to 18 days, more preferably 13 to 16 days, and most preferably 14 to 15 days. The transplantation of the Dunaliella is 1 × 10 4 If the number is less than 1, economic feasibility decreases because it takes more than 20 days to culture Dunaliella containing the desired amount of beta-carotene, etc., and the transplantation of the above Dunaliella is 1 × 10 6In cases where the number of Dunaliella individuals exceeds 1 ml of brine, nutrients are depleted quickly and growth stagnates, which is a problem as it is not possible to obtain a culture containing sufficient beta-carotene. In addition, if the culture period is less than 10 days, the culture of Dunaliella is insufficient, so the desired amount of beta-carotene cannot be obtained, and if the culture period exceeds 20 days, the growth of Dunaliella stagnates and nutrients are depleted, so the increase in beta-carotene content is minimal, which is undesirable.

[0038] During the cultivation of the above-mentioned Dunaliella, a nutrient medium may be additionally added to the saline solution to promote the growth of the Dunaliella and the production of useful components. The nutrient medium may include, but is not limited to, f / 2 medium, SOT medium, J / l medium, PES medium, Zarrouk medium, Conwy medium, Schreiber medium, etc.

[0039] In addition, to promote the growth of Dunaliella and the production of useful components during the cultivation of the above Dunaliella, 70 to 90 μmol Photon / m 2 This can be achieved by irradiating with continuous light (natural light or artificial light) for 20 to 26 hours.

[0040] (D40) Step is to recover the cultured Dunaliella and the culture thereof.

[0041] After the above recovery, a process of crushing the cell walls of Dunaliella may be added to facilitate the release of useful components contained in Dunaliella. The crushing of the cell walls may be achieved by methods such as ultrasonic treatment, high-pressure homogenization, and bead mill treatment, but is not necessarily limited thereto.

[0042] In addition, a filtration process may be added after the above recovery to remove foreign substances that may be present in the Dunaliella culture.

[0043] The culture of Dunaliella recovered by the above method has a Na content of 30% or less and contains a large amount of useful components of Dunaliella, such as beta-carotene, and the recovered culture of Dunaliella can be used as an aqueous solution type Dunaliella salt, either as itself, as a filtered product, or as a filtered and ground product. The above aqueous solution type Dunaliella salt can be used as a powder type Dunaliella salt after drying.

[0044] As the above aqueous solution-type Dunaliella salt is stored for a period of time, beta-carotene, a beneficial component, is released from the Dunaliella contained in the salt; consequently, the beta-carotene content in the salt does not decrease but rather increases. Therefore, the above aqueous solution-type Dunaliella salt of the present invention can provide a beneficial salt that does not lose its beneficial components even when stored for a long period. Furthermore, the powdered Dunaliella salt obtained by drying the above aqueous solution-type Dunaliella salt also allows for the release of beta-carotene, a beneficial component contained in Dunaliella, during the drying process. Consequently, the final powdered salt contains a large amount of beta-carotene, thereby providing a salt beneficial to health.

[0045] Component 2: Hydrolyzed Spirulina

[0046] In the present invention, Spirulina is a blue-green cyanobacteria and a non-toxic cyanobacteria. The Spirulina contains polysaccharides, vitamins, minerals, unsaturated fatty acids, carotenoids, and phycobiliproteins, and the phycobiliproteins consist of phycoerythrin (bright pink, red), phycocyanin (dark blue), and allophycocyanin (brighter blue).

[0047] In the present invention, the spirulina hydrolysate is characterized by containing phycocyanin in the phycobili protein at a content of 10% or more by weight, preferably 10 to 30% by weight, and more preferably 10 to 20% by weight, based on the dry weight of the total hydrolysate.

[0048] Phycocyanin is a blue pigment found in cyanobacteria, rhodophytes, and cryptophytes; in particular, the distinctive blue color of cyanobacteria is due to their high content of phycocyanin. Phycocyanin is water-soluble, exhibits very strong fluorescence, and possesses excellent antioxidant properties. In fact, phycocyanin is a key component required for the utilization of cyanobacteria in food, cosmetics, and pharmaceuticals.

[0049] The above spirulina hydrolysate can be manufactured by a method comprising: (S10) a step of culturing spirulina; (S20) a step of placing the spirulina cultured in step (S10) and the culture thereof into a sealed container and sealing it; (S30) a step of placing the sealed container from step (S20) into a pressure vessel of a food liquefaction processing device and sealing it; (S40) a step of filling the inside of the pressure vessel from step (S30) with water and then pressurizing the sealed container to ultra-high pressure under a vacuum state; and (S50) a step of recovering the spirulina hydrolysate generated by the pressurization in step (S40).

[0050] Specifically, the above step (S10) is a step of culturing spirulina.

[0051] The cultivation of the above spirulina may be carried out by a method comprising: (S12) a step of pre-treating the culture water by sterilizing or filtering it; and (S14) a step of culturing the spirulina by transplanting it into the culture water pre-treated in step (S12).

[0052] Step (S12) is a step of pre-treating the culture water by sterilizing or filtering it.

[0053] The above culture water may be fresh water, seawater, or a mixture thereof, and the above culture water may have a salinity of 2.8 to 3.2, preferably 2.9 to 3.1, more preferably 3.

[0054] The above sterilization or filtration process is intended to remove harmful or unnecessary microalgae that cannot survive in high salinity environments present in the culture water, and to eliminate the possibility of unnecessary consumption of nutrients contained in the brine. By performing pretreatment processes such as sterilization or filtration, microalgae other than spirulina that can survive in the culture water are removed in advance, thereby allowing only the spirulina intended for cultivation to be cultured in a clean state.

[0055] According to a specific embodiment of the present invention, by additionally performing a concentration process after the pretreatment process, an environment can be established to promote the growth of spirulina by increasing the content of nutrients required for the growth of spirulina. This concentration process may be performed using reverse osmosis (RO), electrodialysis (ED), phase change methods, or freezing methods, but is not necessarily limited thereto. Examples of phase change methods include multi-stage flash evaporation (MSF), multi-effect evaporation (MED), vapor compression evaporation (VCD), mechanical vapor recompression evaporation (MVR), vacuum multi-stage evaporation concentration (VMEC), gas hydrate method (GHF), and indirect (heat pump) freezing methods. This concentration process may be performed one to three times.

[0056] Step (S14) is the step of transplanting and culturing spirulina into the culture water pretreated in Step (S12).

[0057] In the present invention, the transplantation of the spirulina is performed at a rate of 1 × 10 per 1 ml of culture water. 4 Up to 1 x 10 6 It can be 1 × 10 4If the number is less than 1, economic feasibility decreases because a long period is required to cultivate spirulina containing the desired amount of phycocyanin, etc., and the transplantation of the above spirulina is 1 × 10 6 In cases where the number of spirulina plants exceeds 1 ml of culture water, nutrients are depleted quickly and growth stagnates, so there is a problem in that a culture containing sufficient phycocyanin cannot be obtained.

[0058] In the present invention, the culture may be carried out in natural light or mixed light irradiated with a specific light, but preferably in mixed red and blue light, more preferably in mixed red and blue light for 3 to 7 days, followed by in blue light for 12 to 16 days. Additionally, the mixed red and blue light is 20 to 150 μmol·m⁻¹. -2 s -1 It can be irradiated with a light intensity of 50 to 350 μmol·m -2 s -1 It can be investigated by the intensity of light.

[0059] Spirulina uses white, red, and blue light-emitting diodes to produce 20 - 200 μmol·m -2 s -1 Although cultivation proceeds well within the range of light intensities, after a certain period of time, the content and purity of phycocyanin vary significantly depending on the intensity and wavelength of the light source. Specifically, at a red wavelength (660 nm), the production rate of spirulina is fast but the content and purity of phycocyanin are low, while at a blue wavelength (450 nm), the production rate of spirulina is slow but the content and purity of phycocyanin are high. Therefore, as described above, if cultivation is performed using different light sources and for different cultivation periods at those light sources, the production rate of spirulina can be increased while the content and purity of phycocyanin can be most effectively increased.

[0060] Meanwhile, in order to promote the cultivation of spirulina and increase the production of phycocyanin in the culture water during the above-mentioned spirulina cultivation, a nutrient medium may be additionally included in addition to the light source control described above. The nutrient medium is not limited to any specific medium capable of achieving the above purpose, and examples include f / 2 medium, SOT medium, J / l medium, PES medium, Zarrouk medium, Conwy medium, Schreiber medium, etc.

[0061] As a specific example, the nutrient medium may consist of KNO3 0.05–0.09 M; KH2PO4 2.50–3.00 mM; MgSO4 1.00–2.00 mM; FeSO4 0.600–0.700 μM; NaHCO3 0.150–0.170 M; and EDTA 0.01–0.03 μM per 1 L of culture water, and preferably may consist of KNO3 0.05–0.08 M; KH2PO4 2.60–3.00 mM; MgSO4 1.00–1.50 mM; FeSO4 0.600–0.680 μM; NaHCO3 0.155–0.170 M; and EDTA 0.02–0.03 μM per 1 L of culture water. Most preferably, KNO3 0.06 M; KH2PO4 2.87 mM; It may consist of MgSO4 1.3 mM; FeSO4 0.66 μM; NaHCO3 0.162 M; and EDTA 0.0215 μM.

[0062] Step (S20) is the step of placing the spirulina cultured in Step (S10) and the culture thereof into a sealed container and sealing it.

[0063] The spirulina cultured in step (S10) above and the culture thereof have a pH of 6.8 to 7.2 and contain phycobili protein including phycocyanin, polysaccharides, vitamins, minerals, unsaturated fatty acids, carotenoids, etc.

[0064] The above-mentioned sealed container is a plastic or metal container filled with cultured spirulina and its culture medium, in which the circulation of air between the outside and inside is blocked by an opening and closing means.

[0065] The above-mentioned sealed container is filled with spirulina cultured in step (S10) and its culture in an amount of 2 / 3 or more and sealed, and the remaining space of the sealed container after filling with spirulina and its culture can be filled with water and sealed.

[0066] Step (S30) is the step of placing the sealed container from Step (S20) into the pressure vessel of the food liquefaction processing device and then sealing it.

[0067] The above-mentioned food liquefaction system is a device used in the food industry to extend the shelf life of food, maintain quality, and improve stability. A high-pressure food liquefaction system composed of a high-pressure pump, a pressure vessel, and a control system is preferred. The above-mentioned food liquefaction system may utilize devices disclosed in Korean Registered Patent No. 0801747, Korean Registered Patent No. 1281817, etc., or devices currently in use in the industry.

[0068] The sealed container of the above step (S20) is placed into a pressure vessel of a food liquefaction processing device, preferably a high-pressure food liquefaction processing device, and then sealed.

[0069] Step (S40) is a step of filling the inside of the pressure vessel of Step (S30) with water and then pressurizing the sealed vessel to ultra-high pressure in a vacuum state.

[0070] The amount of water filled inside the above pressure vessel can be determined according to the guidelines of a food liquefaction treatment device, preferably a high-pressure food liquefaction treatment device.

[0071] The above ultra-high pressure is 1,000 to 4,000 bar, preferably 2,000 to 4,000 bar, more preferably 3,000 to 4,000 bar, and most preferably 4,000 bar. If the pressure is less than 1,000 bar, the hydrolysis of spirulina may not proceed well, and if the pressure exceeds 4,000 bar, the increase in hydrolysis efficiency with increasing pressure is negligible, so it is not desirable.

[0072] As a specific example, when cultured spirulina and its cultures were subjected to ultra-high pressure treatment, the hydrolysis efficiency of spirulina increased and the phycocyanin content increased as the pressure increased, and when the pressure exceeded 4000 bar, the increase in phycocyanin content was minimal.

[0073] When applying the above ultra-high pressure, the pressure temperature may be 10 to 50°C, preferably 20 to 50°C, more preferably 20 to 40°C, and even more preferably 20 to 30°C. If the pressure temperature is less than 10°C, the reaction may not proceed well, and if the pressure temperature is 50°C or higher, phycocyanin is sensitive to heat and may lose stability at high temperatures.

[0074] The pressurization time when applying the above ultra-high pressure may be 10 to 60 minutes, preferably 10 to 50 minutes, more preferably 20 to 50 minutes, even more preferably 20 to 40 minutes, even more preferably 25 to 35 minutes, and most preferably 30 minutes. If the pressurization time is less than 10 minutes, the hydrolysis process of spirulina may not proceed well, and if the pressurization time exceeds 60 minutes, it may be uneconomical to produce the hydrolysate of spirulina.

[0075] Step (S50) is a step of recovering the spirulina hydrolysate generated by the pressurization of Step (S40).

[0076] The above spirulina hydrolysate is a liquid form of spirulina decomposition product obtained through ultra-high pressure treatment, wherein phycocyanin is the absorbance (A) at 620 nm, which is the maximum absorption wavelength of phycocyanin. 620 Absorbance at ) / 280 nm (A 280 ) value is 0.7 or higher, preferably A 620 / A 280 It is characterized by containing a value of 2.1.

[0077] The aforementioned phycocyanin is a water-soluble pigment widely used in foods (chewing gum, dairy products, jellies, etc.), cosmetics (lipstick and eyeliner), fluorescent reagents, and probes for clinical diagnostic equipment. Phycocyanin is reported to possess various biological activities, and is particularly known for its antioxidant, anti-inflammatory, hepatoprotective, and radical scavenging properties.

[0078] The recovered spirulina hydrolysate can be stored at a low temperature, preferably 0 to 10°C, and used in a subsequent process for salt production.

[0079] The above-described spirulina hydrolysate may be included in an amount of 30 to 60 parts by weight, preferably 40 to 60 parts by weight, and more preferably 45 to 55 parts by weight, based on 100 parts by weight of the first component, the Dunaliella culture. If the content of the spirulina hydrolysate is less than 30 parts by weight, the phycocyanin content contained in the spirulina hydrolysate is low, so the effect of phycocyanin provided by the useful salt of the present invention is negligible. If the content of the spirulina hydrolysate exceeds 60 parts by weight, the phycocyanin content contained in the spirulina hydrolysate increases, but there is a problem that the color and taste of phycocyanin affect the useful salt, which may reduce sensory properties.

[0080] Third ingredient: Red algae extract or carrageenan derived therefrom

[0081] The useful salt of the present invention comprises, as one component, a red algae extract, preferably carrageenan, which is one of the useful components of red algae.

[0082] The above red algae inhabit relatively deeper water than other algae, are relatively small in size, and are very diverse with over 4,000 species. Red algae have a wider habitat range than green and brown algae, growing naturally from shallow waters to deep waters where sunlight reaches.

[0083] In the present invention, red algae are not necessarily limited to the following, but one or more types may be selected from Gracilaria, Gracilaria, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, and Cotonii. As one specific example, Cotonii was used.

[0084] In the present invention, the red algae extract is obtained by extracting red algae using a solvent. The solvent may be water, an organic solvent, or a mixture thereof, provided that an extract capable of maximizing the carrageenan content is obtained, although it is not particularly limited thereto; preferably, it may be water, a polar solvent, or a non-polar solvent; more preferably, it may be water, a lower alcohol having 1 to 4 carbon atoms (ethanol, methanol, propanol, or butanol, etc.), or a mixture thereof; even more preferably, ethanol, even more preferably 60 to 80% ethanol, even more preferably 65 to 75% ethanol, and most preferably 70% ethanol.

[0085] Before extraction using the above solvent, an additional process may be performed in which the red algae are immersed in an acidic solution with a pH of 2-3 for a certain period of time, washed with water, and then dehydrated so that useful components such as carrageenan can be easily extracted from the red algae. At this time, through the process of immersing the red algae in an acidic aqueous solution for a certain period of time, impurities are removed and the outer shell of the red algae is softened.

[0086] The above extract may be prepared using general extraction, separation, and purification methods known in the art. The extraction methods may include, but are not limited to, hot water extraction, hot water extraction, cold maceration extraction, reflux cooling extraction, or ultrasonic extraction.

[0087] As a specific example, the red algae extract can be prepared by drying and pulverizing Eucheuma cottonii, extracting it using water, an organic solvent, or a mixture thereof at 40 to 90°C, preferably 50 to 80°C, more preferably 60 to 80°C for 2 to 5 hours, and then filtering under reduced pressure. Examples of organic solvents include methanol, ethanol, propanol, or butanol, and preferably ethanol can be used.

[0088] The red algae extract can be used as is as one component of the useful salt of the present invention, but preferably, the carrageenan contained in the red algae extract can be separated and bleached and used as one component.

[0089] When the above-described red algae extract is used as one component of the useful salt of the present invention, it may be included in an amount of 30 to 60 parts by weight, preferably 40 to 60 parts by weight, and more preferably 45 to 55 parts by weight, based on 100 parts by weight of the Dunaliella culture, which is the first component. If the content of the red algae extract is less than 30 parts by weight, the carrageenan content contained in the red algae extract is low, so the effect of carrageenan provided by the useful salt of the present invention is negligible; if the content of the red algae extract exceeds 60 parts by weight, the carrageenan content contained in the red algae extract increases, but there is a problem that the color and taste of carrageenan affect the useful salt, which may reduce sensory properties.

[0090] When carrageenan contained in the red algae extract described above is separated and bleached to be used as one component of the useful salt of the present invention, it may be included in an amount of 5 to 15 parts by weight, preferably 6 to 14 parts by weight, more preferably 7 to 13 parts by weight, even more preferably 8 to 12 parts by weight, even more preferably 9 to 11 parts by weight, and most preferably 10 parts by weight, based on 100 parts by weight of the Dunaliella culture, which is the first component. If the carrageenan content is less than 5 parts by weight, the effect of carrageenan provided by the useful salt of the present invention is negligible, and if the carrageenan content exceeds 15 parts by weight, there is a problem that the color and taste of carrageenan affect the useful salt, which may reduce sensory properties.

[0091] The carrageenan described above may be lambda-carrageenan, and a method for separating carrageenan contained in a red algae extract may include: (K01) a step of mixing the red algae extract with a solution mixed with calcium hydroxide and potassium chloride and letting it stand; and (K02) a step of filtering the settling material from step (K01) and then adding ethanol to the filtrate to collect the precipitated material.

[0092] Step (K01) is a step of mixing a red algae extract with a solution mixed with calcium hydroxide and potassium chloride and allowing it to stand. The standing may be carried out at 58 to 62°C for 50 to 70 minutes, preferably 55 to 65 minutes, more preferably 60 minutes (Step 1), and then at 28 to 32°C for 8 to 12 minutes, preferably 9 to 11 minutes, more preferably 10 minutes (Step 2). The process of Step 2 is an important step for optimizing the quality and characteristics of the carrageenan extract. Specifically, the viscosity of the mixed solution is lowered at the high temperature of Step 1, so the carrageenan contained in the Cotoni extract is effectively dissolved into the solution, and the reaction with other components becomes active. In addition, the viscosity of the mixed solution is increased at the low temperature of Step 2, and while the dissolution of carrageenan may decrease, the stability of carrageenan increases.

[0093] As a specific example, the solution mixed with calcium hydroxide and potassium chloride may be a solution in which 14 to 16 g of KCl is mixed with 1 L of 0.01 M calcium hydroxide aqueous solution.

[0094] Step (K02) is a step of filtering the settled material from Step (K01) and then adding ethanol to the filtrate to collect the precipitated material.

[0095] When filtering the settling material of step (K01) above, the filtered gelling component is discarded, and only the filtered solution is used as the filtrate. The filtrate may be a mixed carrageenan, which is a mixture of kappa carrageenan (κ-carrageenan), iota carrageenan (ι-carrageenan), and lambda carrageenan (λ-carrageenan).

[0096] The addition of ethanol to the above filtrate is preferably at a temperature of 2 to 5°C, and the ethanol is preferably used in an amount four times the weight of the filtrate.

[0097] The substance that precipitates when ethanol is added to the above filtrate is kappa carrageenan (κ-carrageenan) among the mixed carrageenans.

[0098] As mentioned above, kappa carrageenan (κ-carrageenan) isolated from red algae extract can be used as is, but a process of bleaching kappa carrageenan (κ-carrageenan) may be required to consider the color of the useful salt produced in the end.

[0099] The bleaching of the kappa carrageenan (κ-carrageenan) above may be carried out by a method comprising: (K03) a step of bleaching the precipitate collected in step (K02) by immersing it in hydrogen peroxide and sodium hypochlorite; (K04) a step of adjusting the pH of the bleached product from step (K03) to 7.6 to 7.9; and (K05) a step of filtering the pH-adjusted product from step (K04) after immersing it in ethanol.

[0100] Step (K03) is a step of bleaching the precipitate collected in step (K02) by immersing it in hydrogen peroxide and sodium hypochlorite.

[0101] The above precipitation can be carried out with 0.1 to 0.3 g of hydrogen peroxide and 0.05 to 0.15 g of sodium hypochlorite per 1 g of precipitate, and the precipitation time can be 1 to 2 hours.

[0102] Step (K04) is a step of adjusting the pH of the bleached product of step (K03) to 7.6 to 7.9, and by adjusting the pH, impurities can be removed and stability can be maintained so as not to damage the structural and functional properties of carrageenan.

[0103] Step (K05) is a step of immersing the pH adjustment from step (K04) in ethanol and then filtering it. Specifically, it is a step of immersing the pH adjustment in ethanol at least 6 times its weight, preferably 6 times its weight, for 12 hours and then filtering it.

[0104] The above filtrate may be used as is or dried and powdered and mixed with the useful salt of the present invention.

[0105] The useful salt of the present invention may additionally include agarwood in addition to the culture of Dunaliella, spirulina hydrolysate, and red algae extract or carrageenan described above.

[0106] In the present invention, agarwood is a resin produced by the agarwood tree of the genus Aquilaria of the family Thymelaeaceae to protect itself from external attacks (damage caused by wind and rain, insects including ants building nests, or invasion by microorganisms, etc.), and its surface is brown or blackish-brown with alternating yellow separation and has a slight gloss, and its quality is solid and hard and has the property of sinking when immersed in water.

[0107] The components of the aforementioned agarwood are known to include essential oils such as benzylacetone and p-methosylbenzylacetone. Agarwood has been recognized for its sedative effects in animal studies, and its decoction completely inhibits tuberculosis bacteria while also exhibiting strong inhibitory effects against typhoid and dysentery bacteria. Furthermore, the *Donguibogam* records that agarwood is an excellent remedy for those who experience significant coldness in the lower abdomen and menstrual irregularities, as well as for men with decreased libido and frequent urination; it is also noted as a useful medicinal herb for individuals suffering from severe lower abdominal pain accompanied by these symptoms. In addition, it is beneficial for conditions such as chronic bronchial asthma and acute gastroenteritis.

[0108] In the present invention, the agarwood may be mixed by stirring with an aqueous-type useful salt so that it can be well mixed with the useful salt, and then dried as necessary to produce a powdered useful salt. At this time, the agarwood mixture may be included in an amount of 1 to 7 parts by weight per 100 parts by weight of the aqueous-type useful salt. If the content of the agarwood is less than 1 part by weight, there is almost no agarwood scent and it cannot sufficiently provide the usefulness of agarwood; if the content of the agarwood exceeds 7 parts by weight, the agarwood scent is very strong and may impair the taste and aroma of cooked food, which is undesirable. Meanwhile, a person skilled in the art can appropriately select the content of the agarwood from 1 to 7 parts by weight. For example, if the content of the agarwood is included in the aqueous-type useful salt at 1 to 3 parts by weight, a subtle agarwood scent is felt, adding depth to the basic flavor, and it is suitable for light dishes or simple foods. In addition, when the agarwood content is 3 to 5 parts by weight in the aqueous solution-type useful salt, the scent of agarwood is distinct and suitable for high-end or special dishes. Furthermore, when the agarwood content is 5 to 7 parts by weight in the aqueous solution-type useful salt, the scent of agarwood is very strong, so it can be used for special dishes or specific purposes.

[0109] The beneficial salt according to the present invention is an aqueous or powder-type beneficial salt containing beta-carotene, a beneficial component derived from Dunaliella, phycocyanin, a beneficial component derived from Spirulina, and carrageenan, a beneficial component derived from red algae. It is not only beneficial for health but also low in salt, so it can prevent side effects caused by excessive salt intake. In addition, the beneficial salt according to the present invention has effects due to its contained components, such as antibacterial effects and cholesterol reduction effects in the body. Therefore, by consuming the beneficial salt of the present invention, one can obtain the effects of these contained components.

[0110] Hereinafter, the present invention will be described in detail with reference to examples and the like to aid in understanding the invention. However, the embodiments according to the present invention may be modified in various different forms, and the scope of the present invention should not be interpreted as being limited to the following embodiments. The embodiments of the present invention are provided to more completely explain the invention to those with average knowledge in the art.

[0111] Preparation Example 1: Dunaliella culture and preparation of aqueous Dunaliella salt

[0112] After filtering the brine water with ultraviolet light, the salinity was measured using a salinometer and found to be 17°C. After adjusting the temperature of the brine water to 25°C, Dunaliella was introduced at an initial concentration of 1 × 10⁶ 4 After inoculating into brine water to a concentration of 80 μmol Photon / m² 2 It was cultured at 25°C for 15 days under 24 hours of continuous natural light. The above culture was used as an aqueous Dunaliella salt.

[0113] Preparation Example 2: Spirulina Culture

[0114] Spirulina culture solution was prepared by mixing KNO3 0.06 M; KH2PO4 2.87 mM; MgSO4 1.3 mM; FeSO4 0.66 μM; NaHCO3 0.162 M; and EDTA 0.0215 μM in 1 L of sterile fresh water (salinity 3), and spirulina was inoculated into the culture solution and cultured at 25°C for 30 days to prepare a spirulina culture.

[0115] Preparation Example 3: Preparation of Cotonii culture and its extract

[0116] A Cotony culture solution was prepared by mixing 1 mL of sterile seawater with NaHCO3 0.162 M / L, Na2CO3 0.038 M / L, K2HPO4 2.87 mM / L, NaNO3 0.029 M / L, K2SO4 5.73 mM / L, MgSO4 1.67 mM / L, CaCl2 0.036 μM / L, FeSO4 0.661 μM / L, EDTA 0.0215 μM / L, vitamin C 2~8 mM / L, and micronutrient solution. The above micronutrient solution is a liquid nutrient solution mixed with CuSO4·5H2O 0.08μM / L, ZnSO4·7H2O 0.15μM / L, CoCl2·6H2O 0.084μM / L, MnCl4·4H2O 0.061μM / L, Na2MoO4·2H2O 0.052μM / L, H3BO3 10μM / L, and Na2EDTA·2H2O 0.13μM / L.

[0117] The Cotonii thallus was cut into pieces 10 to 40 cm long, immersed in the culture solution for 5 to 12 hours, and then stored in a shaded area. The stored Cotonii thallus were threaded onto seedling lines at intervals of 5 to 40 cm, placed inside a box made of FRP (fiber-reinforced plastic), and then transplanted into the sea and cultured for one month.

[0118] The above-mentioned cultured Cotoni was collected, dried, and then ground. The Cotoni extract was prepared by heat-treating it in hot water at 90 to 100°C for 12 hours and then filtering it.

[0119] Example 1: Measurement of beta-carotene content according to culture time

[0120] The beta-carotene content according to the culture period of Dunaliella in Preparation Example 1 above was measured and is shown in Table 1 below. The beta-carotene content was measured by extracting the sample with 10% pyrogalloethanol in accordance with the test method of the Health Functional Food Code of the Ministry of Food and Drug Safety.

[0121] Beta-carotene (β-Carotene) content of aqueous Dunaliella salt during culture period (Carotenoid level (ug / g FW) 6 days 37 days 58 days 99 days 18 11 days 23 15 days 59

[0122] As can be seen in Table 1 above, the beta-carotene content contained in the Dunaliella culture reached its highest level on the 15th day. Therefore, it was confirmed that the beta-carotene content in the aqueous Dunaliella salt prepared according to the present invention increased as the culture period progressed. In subsequent experiments, the aqueous Dunaliella salt cultured for 15 days was used.

[0123] Example 2: Measurement of Phycocyanin Content by Ultra-High Pressure Treatment

[0124] Spirulina (pH 7) and its culture from Preparation Example 2 were placed in a sealed container, the remainder filled with water, and then sealed. Afterward, the container was placed in a pressure vessel of a food liquefaction treatment device (500 MPa High Pressure) and sealed. After filling the inside of the pressure vessel with water, the sealed container was subjected to ultra-high pressure within the range of Table 2 below under vacuum conditions to produce a spirulina hydrolysate. The phycocyanin content contained in the prepared spirulina hydrolysate was measured using spectrophotometry (UV-Vis Spectrometer) (spectrometer (MULTISCAN GO, ThermoScientific, USA)) and fluorescence analysis (fluorometer, VictortmX2 Ex: 620nm, Em: 650nm) to measure the phycocyanin fluorescence value. The phycocyanin standard sample (C-phycocyanin) was purchased from sigma-aldrich, and as a result of analyzing the absorption spectrum of the standard phycocyanin at different concentrations by spectrophotometry (sample volume 3mL), the maximum absorbance was measured at 620-622nm.

[0125] Pressure Time Absorbance 1000 bar 30 min 0.47 15 2000 bar 30 min 0.9 17 13000 bar 30 min 2.11 11 4000 bar 30 min 2.8 4 80

[0126] As can be seen in Table 2 above, it was found that the phycocyanin content was highest when the spirulina culture solution was treated with ultra-high pressure at 4000 bar. Therefore, in order to determine the optimal ultra-high pressure temperature and time for ultra-high pressure treatment at 4000 bar, ultra-high pressure treatment was performed at the temperature and time shown in Table 3 below.

[0127] Pressure Temperature Time Absorbance 4000 bar5℃30min0.39134000 bar15℃30min2.04624000 bar25℃30min2.85304000 bar35℃30min2.24604000 bar45℃30min2.10324000 bar55℃30min1.92134000 bar25℃10min1.12154000 bar25℃20min2.35284000 bar25℃40min2.74904000 bar25℃50min2.65814000 bar25℃60min2.6430

[0128] As can be seen in Table 3 above, it was found that the phycocyanin content was highest when the spirulina culture solution was treated with an ultra-high pressure of 4000 bar at 25°C for 30 minutes. In subsequent experiments, spirulina hydrolysate extracted at 4000 bar for 30 minutes was used.

[0129] Example 3: Preparation of Carrageenan

[0130] 3-1. Separation of λ-carrageenan

[0131] 60.0 g of the Cotoni extract from Preparation Example 3 above was placed in a solution of 1 L of 0.01 M Ca(OH)2 aqueous solution mixed with 15.0 g of KCl at 60°C for 1 hour. After 1 hour, the temperature was adjusted to 30°C or lower and placed for 10 minutes, after which the mixture was filtered to separate the mixed carrageenan. The filtered gelled component was discarded, and the filtered solution was lowered again to 4°C or lower. Then, more than four times the amount of ethanol was added, and the precipitated substance was considered as λ-carrageenan. This process was repeated two more times to separate the carrageenan, after which it was dried and powdered.

[0132] 1.0 mg of the separated precipitate before drying and powdering was diluted in 100 ml of distilled water, and the absorbance was measured at 230 nm using a spectrophotometer and compared with a standard curve for a standard solution of λ-carrageenan. As a result, the content of λ-carrageenan was measured to be 0.98 mg, indicating that about 98% of the precipitate was λ-carrageenan.

[0133] 3-2. Carrageenan bleaching

[0134] For bleaching, 100 ml of 1.0% H2O2 aqueous solution and 100 ml of 2.0% NaClO aqueous solution were used, and 500 ml of the extract was immersed and bleached for 1.5 hours. Afterward, the pH was adjusted to 7.8 or higher using 0.01 M Tris solution, and the temperature of the solution was lowered to 4℃. Then, the solution was immersed in more than 6 times the amount of ethanol, filtered, and used after undergoing drying and powdering processes.

[0135] Preparation Example 4: Preparation of functional salt

[0136] To 1 L of the aqueous Dunaliella salt prepared in Preparation Example 1, 500 ml of the spirulina hydrolysate prepared in Example 2 by ultra-high pressure treatment of the spirulina culture at 4000 bar at 25°C for 30 minutes, 500 ml of the Cotoni extract prepared in Preparation Example 3, or 100 mg of the bleached lambda-carrageenan (λ-carrageenan) prepared in Example 3 were mixed or all of the above, and the mixture was stirred sufficiently to prepare an aqueous salt. The aqueous salt was then dried to prepare a powdered salt. Additionally, the aqueous Dunaliella salt of Preparation Example 1 was dried to prepare a powdered Dunaliella salt.

[0137] Example 4: Sensory evaluation of salt

[0138] A sensory evaluation was conducted on the powdered or aqueous salt prepared in Preparation Example 4 above. Specifically, 30 housewives and chefs in their 40s and 50s working in the food service industry were evaluated using a 5-point rating scale on the following: the powdered or aqueous salt containing Dunaliella of Preparation Example 1; the powdered or aqueous salt containing Dunaliella culture, spirulina hydrolysate containing phycocyanin, lambda-carrageenan, or Cotoni extract containing lambda-carrageenan of Preparation Example 4; and the powdered or aqueous salt containing Dunaliella culture, spirulina hydrolysate containing phycocyanin, and lambda-carrageenan of Preparation Example 4. The appearance (color), smell (fragrance), saltiness (taste), convenience during cooking, and changes in preference after explanation were tested using the Dunaliella culture of Preparation Example 4, the spirulina hydrolysate containing phycocyanin, and the powdered or aqueous salt containing lambda-carrageenan and the salt prepared without using microalgae (ordinary salt, control), and the results are shown in Table 4 below.

[0139] Type Color Aroma Saltiness Convenience in Cooking Change in Preference After Explanation Control Group (Regular Salt) 2.5 2.7 4.8 2.6 2.8 Powdered Dunaliella Salt 3.2 3.3 3.4 2.7 3.0 Aqueous Dunaliella Salt 3.4 3.1 3.0 4.8 4.0 Powdered Salt containing Dunaliella culture and Spirulina hydrolysate containing phycocyanin 3.4 4.2 3.6 3.0 4.5 Aqueous Salt containing Dunaliella culture and Spirulina hydrolysate containing phycocyanin 3.3 3.8 3.4 4.6 4.8 Powdered Salt containing Dunaliella culture and Carrageenan 3.8 3.6 3.4 3.2 4.6 Aqueous Salt containing Dunaliella culture and Carrageenan 3.9 3.5 3.3 4.8 4.9 Contains Cotoni extract containing Dunaliella culture and Carrageenan Powdered salt 3.23.23.22.8 4.4 Aqueous salt containing Dunaliella culture and Cotoni extract containing carrageenan 3.02.9 3.04.4 4.8 Powdered salt containing Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and carrageenan 4.24.3 4.9 3.24.6 Aqueous salt containing Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and carrageenan 4.44.6 4.8 4.8 4.9 Powdered salt containing Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and Cotoni extract containing carrageenan 4.04.04.6 3.14.5 Aqueous salt containing Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and Cotoni extract containing carrageenan Salt 4.03.9 4.5 4.6 4.7

[0140] As can be seen from the results above, the powder or aqueous salt according to the present invention had excellent salty taste and excellent overall palatability.

[0141] Example 5: Measurement of Na content in salt

[0142] The Na content of the aqueous or powdered Dunaliella salt of Preparation Example 1 and the powdered or aqueous salt containing Dunaliella and phycocyanin and / or carrageenan of Preparation Example 4 was measured, and the results are shown in Table 5 below. The Na content measurement was performed according to the US EPA 3052A, 6010C (ICP):2007 standards.

[0143] Type Na Content Control Group (Regular Salt) 39.4 Powdered Dunaliella Salt 38.0 Aqueous Dunaliella Salt 37.2 Powdered Salt containing Dunaliella culture and spirulina hydrolysate containing phycocyanin 38.6 Aqueous Salt containing Dunaliella culture and spirulina hydrolysate containing phycocyanin 38.5 Powdered Salt containing Dunaliella culture and carrageenan 38.8 Aqueous Salt containing Dunaliella culture and carrageenan 38.6 Powdered Salt containing Dunaliella culture and Cotoni extract containing carrageenan 38.2 Aqueous Salt containing Dunaliella culture and Cotoni extract containing carrageenan 38.0 Powdered Salt containing Dunaliella culture, spirulina hydrolysate containing phycocyanin, and carrageenan 36.2 Dunaliella culture, spirulina hydrolysate containing phycocyanin, Carrageenan-containing aqueous salt 35.8 Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and carrageenan-containing Cotoni extract-containing powdered salt 35.8 Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and carrageenan-containing Cotoni extract-containing aqueous salt 35.5

[0144] As shown in Table 5 above, it was confirmed that the powdered or aqueous salt containing Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and carrageenan or carrageenan-containing Cotoni extract prepared according to the present invention is a low-sodium salt with a sodium content of 35.5% to 36.2%. Despite being a low-sodium salt, the results in Table 4 above showed that the salt containing Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and carrageenan or carrageenan-containing Cotoni extract had a strong salty taste similar to conventional salt. Therefore, consuming the salt of the present invention as a low-sodium salt can significantly reduce sodium intake.

[0145] Example 6: Sensory evaluation of salt with added agarwood and Na content

[0146] 0.8g and 2g of agarwood were mixed with 100ml of aqueous salt containing Dunaliella culture, phycocyanin-containing Spirulina hydrolysate, and carrageenan or carrageenan-containing Cotony extract according to the results of the above examples, stirred to completely dissolve the mixture, and then dried to produce powdered salt. Sensory evaluation and Na content were measured for the powdered salt with added agarwood using the same method as described in Examples 4 and 5. The results are shown in Tables 6 and 7 below.

[0147] Type Color Aroma Saltiness Convenience in Cooking Change in Preference After Explanation Control Group (Regular Salt) 2.6 2.6 4.7 2.4 2.8 Useful salt containing 0.8g agarwood 4.0 3.6 4.0 2.7 3.0 Useful salt containing 2.0g agarwood 4.2 4.6 4.8 3.2 4.8

[0148] Type Na Content Control Group (Regular Salt) 39.4 Useful Salt containing 0.8g of Agarwood 36.2 Useful Salt containing 2.0g of Agarwood 35.7

[0149] As can be seen in Tables 6 and 7 above, the powdered salt with added agarwood had excellent sensory properties and excellent saltiness despite its low Na content.

Claims

1. A useful salt comprising a culture of Dunaliella, a hydrolysate of Spirulina, and a red algae extract or carrageenan isolated therefrom.

2. The useful salt according to claim 1, characterized in that the useful salt is in the form of an aqueous solution or a powder.

3. The useful salt according to claim 1, wherein the culture of Dunaliella is prepared by a method comprising: (D10) a step of pre-treating brine by sterilizing or filtering; (D20) a step of adjusting the salinity of the brine pre-treated in step (D10) to 3 to 30 degrees; (D30) a step of adjusting the temperature of the brine with the adjusted salinity in step (D20) to 25 to 35°C, and then transplanting and culturing Dunaliella; and (D40) a step of recovering the Dunaliella cultured in step (D30) and the culture thereof.

4. A useful salt according to claim 1, characterized in that the culture of Dunaliella contains beta-carotene (β-Carotene), alpha-carotene (α-carotene), lutein, zeaxanthin, cryptoxanthin, chlorophyll, and omega-3 fatty acids.

5. A useful salt according to claim 1, characterized in that the culture of Dunaliella contains beta-carotene (β-Carotene).

6. A useful salt according to claim 1, wherein the spirulina hydrolysate is produced by a method comprising: (S10) a step of culturing spirulina; (S20) a step of placing the spirulina cultured in step (S10) and the culture thereof into a sealed container and sealing it; (S30) a step of placing the sealed container from step (S20) into a pressure vessel of a food liquefaction processing device and sealing it; (S40) a step of filling the inside of the pressure vessel from step (S30) with water and then pressurizing the sealed container to ultra-high pressure under a vacuum state; and (S50) a step of recovering the spirulina hydrolysate produced by the pressurization in step (S40).

7. A useful salt according to claim 6, wherein the above step (S10) comprises: (S12) a step of pre-treating the culture water by sterilizing or filtering it; and (S14) a step of transplanting spirulina into the culture water pre-treated in step (S12) and culturing it.

8. A useful salt according to claim 1, characterized in that the spirulina hydrolysate contains phycocyanin.

9. A useful salt according to claim 1, wherein the red algae extract is an extract of one or more red algae selected from the group consisting of Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, Gracilaria verrucosa, and Gracilaria verrucosa.

10. A useful salt according to claim 1, characterized in that the red algae extract contains carrageenan.

11. A useful salt according to claim 1, characterized in that the red algae extract is replaced with carrageenan separated from and bleached from the red algae extract.

12. A useful salt according to claim 11, wherein the carrageenan is prepared by a method comprising: (K01) a step of mixing a red algae extract with a solution mixed with calcium hydroxide and potassium chloride and letting it stand; and (K02) a step of filtering the standing material from step (K01) and then adding ethanol to the filtrate to collect the precipitated material.

13. The useful salt according to claim 1, characterized in that the useful salt comprises 30 to 60 parts by weight of a hydrolysate of Spirulina and 30 to 60 parts by weight of a red algae extract or 5 to 15 parts by weight of carrageenan separated therefrom, based on 100 parts by weight of a culture of Dunaliella.

14. In paragraph 1, the useful salt is a useful salt that additionally comprises agarwood.

15. In claim 14, the useful salt is characterized in that the agarwood is included in an amount of 1 to 7 parts by weight per 100 parts by weight of the aqueous solution of the useful salt.