일본의 미역 수급동향과 당면과제에 관한 연구

백은영 ( Eun Young Baek ) 한국도서(섬)학회 2011 韓國島嶼硏究 Vol.23 No.3

Even if the seaweed production in Japan is lower than that of Korea and China, the consumption in this country is one of the most important in the world. Japan`s annual average seaweed consumption is around 300,000 tons and 80% of it is supplied by importation. Therefore, change in seaweed supply and demand in neighboring countries like Korea and China will directly affect the market. Currently, Japan`s seaweed supply has been affected by the earthquake damage in the northeast region, and the production forecast is not clear. The purpose of this study is to analyze the supply and demand trends of seaweed in Japan, considering the main issues of this industry, and suggest strategies for the challenges existing in this industry. This study was conducted to assess the causes of the decrease in seaweed production. The causation for the decrease in seaweed production is firstly, the reduction in management and ageing, and secondly, the increase in imports that reduce price competitiveness of Japanese seaweed. In addition, the impact of the current earthquake( in March 2011) at the northeast of the country where major seaweed producers of Japan was located affected the balance of future supply and demand. Thirdly, it is the decrease in domestic consumption of seaweed compared to the past. Last of all the development of seaweed products is quite limited. Therefore in order to develop the seaweed industry in Japan, a change from small family-run business to a more larger system of cooperatives is required. Also in order to increase participation of new members (in the industry), new policies and rules should be established. Moreover, it is necessary to enhance product differentiation strategies. Last of all, increasing competitiveness through appropriate safety management is needed.

Effects of seaweed supplementation on blood glucose concentration, lipid profile, and antioxidant enzyme activities in patients with type 2 diabetes mellitus

Min Sun Kim,Jung Yun Kim,Woong Hwan Choi,Sang Sun Lee 대한지역사회영양학회 2008 Nutrition Research and Practice Vol.2 No.2

The present study was carried out to evaluate the physiological effects of seaweed supplementation on blood glucose levels, lipid profile, and antioxidant enzyme activities in subjects with type 2 diabetes mellitus. Subjects were randomized into either a control group or a seaweed supplementation group. Pills with equal parts of dry powdered sea tangle and sea mustard were provided to the seaweed supplementation group three times a day for 4 weeks. Total daily consumption of seaweed was 48 g. We found that total dietary fiber intake was 2.5 times higher in subjects receiving seaweed supplementation than in the control group. Accordingly, fasting blood glucose levels (p<0.01) and 2-hour postprandial blood glucose measurements (p<0.05) were decreased significantly in those ingesting seaweed. Furthermore, the serum concentrations of triglycerides were decreased and high-density lipoprotein cholesterol was increased significantly in seaweed supplement group (p<0.05). However, the concentrations of total cholesterol and low-density lipoprotein cholesterol were not affected by seaweed supplementation. The level of thiobarbituric acid reactive substances in erythrocytes was significantly lower with seaweed supplementation compared to controls (p<0.05). Catalase and glutathione peroxidase activities with seaweed supplementation were higher than the controls (p<0.05), but superoxide dismutase activity was not affected. We, therefore, conclude that ingestion of seaweed influences glycemic control, lowers blood lipids, and increases antioxidant enzyme activities.

Seaweed ethnobotany of eastern Sorsogon, Philippines

Dumilag, Richard V.,Belgica, Teresa Haide R.,Mendoza, Lynn C.,Hibay, Janet M.,Arevalo, Abel E. Jr.,Malto, Mark Ariel D.,Orgela, Elden G.,Longavela, Mabille R.,Corral, Laurence Elmer H.,Olipany, Ruby D The Korean Society of Phycology 2022 ALGAE Vol.37 No.3

Knowledge on the seaweeds of eastern Sorsogon in the Philippines is uneven. Not only is eastern Sorsogon among the areas of high seaweed diversity but locals there have interacted with seaweeds for ages. Despite seaweeds' assumed importance to Sorsoganon, ethnobotanical records are missing. In this study, we documented the traditional knowledge on seaweed use and determined the rate of knowledge transmission among the locals of eastern Sorsogon. Vernacular names and modes of preparation were given of the 12 identified species bearing culinary and medicinal importance. Ten species were eaten while three were used therapeutically. Based on ethnobotanical indices, Caulerpa chemnitzia ecad turbinata and Gelidiella acerosa were the most important seaweeds. The least cited was Caulerpa racemosa. Our study demonstrated that most of the seaweed resources in eastern Sorsogon remain largely untapped, as the identified ethnotaxa were only about 5% of the total seaweed species diversity reported for the area. The seaweed knowledge in eastern Sorsogon appeared to be homogenous across age groups with primary sources of knowledge biased towards female relatives (mothers and grandmothers) and to children as inheritors. Cessation of seaweed knowledge may come at a potential cost, as a significant fraction of the population did not transmit their knowledge to others. Our study furthered the interest in providing sophisticated resource management recommendations that consider the relationships of traditional and scientific knowledge of seaweed selection and use in eastern Sorsogon and beyond.

탄화공정에 의한 저가 해조류의 탄화 유기용액(해초액) 제조공정에 관한 연구

류성렬 ( Soung Ryual Ryu ) 한국유화학회 2013 한국응용과학기술학회지 Vol.30 No.1

본 연구는 여러 해조류 소재 중에서 국내 생산량이 많고 연소가 뛰어나 수율이 높은 해초액 화합물을 대량생산 실용화가 가능한 것을 목표로 하며, 해조류인 미역 다시마 톳 기타 김 등을 이용하는 것으로서 주로 원료확보는 폐자원 해조류 등을 이용하여 고온에서 Poly step trap식 건류 공정 적용인 탄화공정을 수반함으로서 생성된 해초 액을 개발하는 연구다. 이를 분리 정제하는 기술적 공정을 개발하고 나아가 시제품을 개발하여 농업, 식품, 비료, 의약품 대체화를 추진함과 동시에 제일 문제시 되고 있는 식품 첨가제를 해결함으로서 고 부가치성 창출과 바이오 생물약제 원료로 개발하고자 하였다. 그래서 해초 액을 추출 분리 및 정제연구를 실시하여 화합물 분석실험을 추진하였다. 그리고 목초액과 성분비교 우위성 입증실험을 성분비교실험을 통해서 비교 검증실험을 추진하였다. The purpose of this study is to process a seaweed resources that is easy to find in Korea and has outstanding phlogistone and high yield seaweed vinegar solution through mass-production and facility development for utilization. The compound uses wasted seaweeds, such as brown seaweed, kelp, seaweed fusiform, and laver, and carbonizes them in high temperature by drying in poly step trap to extract them. In also involves the development of a process that separates and refines the extracts to create a high value-added anti-bacterial bio solution that can replace chemicals in agriculture and industries and even chemical food additives. so, studied separation and refining of seaweed extracts to analyze the compounds. and processed and compared to seaweed vinegar extracts to prove superiority.

한국의 해조류 바이오매스자원 현황

이신엽(Shin Youb Lee),안재우(Jae-Woo Ahn),황형진(Hyeong Jin Hwang),이선복(Sun Bok Lee) 한국생물공학회 2011 KSBB Journal Vol.26 No.4

There is a growing worldwide interest in the potential of marine biomass as an environmentally friendly and economically sustainable resource. Due to the great lack of comprehensive information about domestic seaweed resources, this study aimed to analyze the existing literature on the production and types of domestic seaweed species. Based on this data the possibilities of industrial use of domestic seaweed for the production of biofuels and bioplastics had been assessed. Our review took into account the seaweed species on domestic coasts as well as the species currently in great production via seaweed farming. Due to their wide distribution, their status as farmed crops, and the likelihood of securing their reliable supply, Codium fragile, Hizikia fuciformis, and Gelidium amansii were deemed to be the most appropriate candidates for domestic industrial use. The industrial potential of seaweed biomass was also explored by comparing the predicted amount of biomass necessary to replace current gasoline and plastics use with currently available farming space. The results of our study imply that once a steady and adequate supply of the proper kinds of seaweed can be secured through seaweed farming, there is a great potential for the development of new seaweed-based biofuels and bioplastics industries in Korea.

해양 미생물 유래 해조 다당류 분해 효소의 특성 및 산업적 응용

김정환 ( Jeong Hwan Kim ),김연희 ( Yeon Hee Kim ),김성구 ( Sung Koo Kim ),김병우 ( Byung Woo Kim ),남수완 ( Soo Wan Nam ) 한국미생물생명공학회(구 한국산업미생물학회) 2011 한국미생물·생명공학회지 Vol.39 No.3

최근에 해조류 유래 기능성 소재는 항종양성, 항바이러스성, 항혈액응고 및 면역력 증강 등의 다양한 생리활성기능을 갖는 것으로 알려져 있다. 특히 해조 다당류를 저분자화하면 다양한 생체조절 기능성이 월등히 높게 나타나고 있음이 보고되고 있다. 따라서 해조 다당류를 해조류로부터 효과적으로 추출하는 방법의 최적화 및 해조 다당류의 저분자화를 통하여 해조 다당류 기능성 증진 방법에 대한 연구가 활발히 진행되고 있다. 본 총설에서는 최근 부각되고 있는 해양 미생물 유래 해조 다당류 분해효소를 이용한 기능성 신소재 개발 및 산업적 응용에 대하여 논하고자 한다. Recently seaweed polysaccharides have been extensively studied due to their various biological functions including antitumor, antiviral, anticoagulant, and anti-inflammatory activities. Although seaweed polysaccharides are known to possess numerous beneficial properties, their industrial applications have been limited due to the low inclusion efficiency and high cost of manufacturing involved in chemical hydrolysis. In addition, the smell of seaweed has been a limiting factor in its application in the food and cosmetic industries. Therefore, novel hydrolysis methods and the deodorization of seaweed are required if the extensive application of seaweed polysaccharides is to be seen. A number of studies have examined various seaweed polysaccharide-degrading enzymes, which have been isolated from marine microorganisms, and enzymatic hydrolysis processes have been investigated for the improvement of production yields and the bio-efficacy of seaweed polysaccharides. This review is a synopsis on the properties of seaweed polysaccharides-degrading enzymes from marine microorganisms and their industrial applications. The review reveals the pressing need for more concentrated research on the development of new biological materials from seaweed.

해양수산부문에 대한 가계의 소비지출 분석

기순도(Soon-Do Gi),모수원(Soo-Won Mo),이광배(Kwang-Bae Lee) 조선대학교 지식경영연구원 2020 기업과 혁신연구 Vol.43 No.4

전남의 도서지역에서 해조류의 생산은 지역 경제에서 중요한 위치를 차지하고 있어서 해조류의 국내 소비수요의 변동은 도서지역의 경제에 상당한 영향을 미친다. 그런데 우리나라의 해조류에 대한 가구의 지출은 정체되어 있으며, 심지어 감소하기도 하며, 가구주가 근로자인가 아니면 자영업인가에 따라서 다른 소비행태를 보일 뿐만 아니라 가구의 소득에 따라서도 차이를 노정하고 있다. 이에 본 연구는 우리나라 도시가구를 근로자 가구와 근로자외 가구로 구분하고 10분위 소득계층에 대해 해조류 소비지출의 변동을 변이할당 기법을 이용하여 분석한다. 변이할당분석을 통해 근로자 가구의 해조류에 대한 지출은 10개 소득분위 모두에서 감소한다는 것과 근로자외 가구의 해조류에 대한 지출은 소득 5분위 이상에서 증가함을 밝혀 근로자 가구보다 근로자외 가구에서 그리고 근로자외 가구에서도 소득 5분위 이상의 가구에서 해조류 소비가 활성화되어 있음을 보인다. 비목효과는 전 기간과 모든 소득계층에서 감소요인으로 해조류에 대한 소비가 상대적으로 위축되어 있으나, 근로자 가구와 달리 근로자외 가구에서는 해조류가 상대적으로 높은 소비증가율을 보인다는 것도 밝힌다. 계층효과는 낮은 소득계층에서는 해조류 소비가 저조하나 높은 소득계층에서는 해조류 소비가 활발하다는 것도 밝힌다. Seaweed is used for food in Asian regions such as Korea, China, and Japan. Seaweed is, however, recognized literally as a weed of the sea in the West. As seaweeds have recently been known to have various nutrients, they are more and more consumed as food in the West. The household’s expenditure on seaweed is, however, not only stagnant or tends to decrease, but also shows different behavior depending on whether the householder is a wage earner or a nonwage earner. We aim to analyse the expenditure on seaweed of salary and wage earners" and nonwage earners’ households. This paper shows that the sectoral effect is negative for both wage and nonwage earners, but seaweed consumption tends to increase for the latter. The seaweed expenditure of wage earners" households increases in the 2011-15 period, but decreases in the 2015-19 period, except for the fourth, eighth, and tenth quartiles, which decrease in overall period analysed. This indicates that the expenditure on seaweed of wage earners" households declines in all quintiles. The seaweed expenditure of nonwage earners’ households increases for households above the fifth quintile. The results show that the preference of the nonwage earners’ household for seaweed is much higher than that of wage earners’ household and the higher the income, the greater the demand for seaweed.

Comparison of red, brown and green seaweeds on enzymatic saccharification process

홍인권,전현,이승범 한국공업화학회 2014 Journal of Industrial and Engineering Chemistry Vol.20 No.5

The production of bioethanol from seaweeds using acid hydrolysis and the enzymatic saccharification was studied. Red seaweed (Gelidium amansii), brown seaweed (Laminaria japonica), and green seaweed (Codium fragile) were selected, and the characteristics of their conversion to bioethanol were analyzed. The optimum conditions of the dilute acid hydrolysis preprocessing for bioethanol production from the seaweed were a reaction temperature of 150 8C, sulfuric acid content of 5.0 wt.%, and reaction time of 60 min. The seaweeds listed in order of bioethanol conversion performance are red seaweed > brown seaweed > green seaweed. The optimum dosage of enzyme was 2.0 mL per 10 g of seaweed. The optimal fermentation conditions for bioethanol production using seaweed included a commercial yeast dosage of 30 wt.% and a fermentation time of 3 days. 2013 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V.

산업연관분석을 이용한 해조류산업의 국민경제적 파급효과 분석

임용택 한국상업교육학회 2008 상업교육연구 Vol.21 No.-

해조류는 바다에서 생산되는 풍부한 유기영양소를 국민에게 공급하는 중요한 역할을 담당하고 있다. 이에 본 연구에서는 해조류의 생산이 국내 전체산업에 미치는 영향을 파악하고자 산업연관분석을 이용하여 국민경제에 미치는 파급효과를 분석하였다. 분석결과 해조류산업의 1원당 생산유발계수는1.83468원으로 2006년도 생산금액을 기준으로 국민경제에 4,690억원의 생산을 유발시켰고, 부가가치유발계수는 0.795538원으로서 2,034억원의 부가가치를 창출한 것으로 나타났다. 따라서 해조류 생산이 중단될 경우 국민경제 전체적으로 2,034억원의 경제적 손실이 발생하고 해조류산업을 포함하면 손실액은 약 4,591억원으로 추정된다. 또한 해조류산업에서 10억원의 추가생산이 이루어질 경우 12.87명의 취업유발효과와 2.35명의 고용유발효과가 발생하는 것으로 분석되었다. 반면 물가파급효과 계수는 0.00035%로 해조류 가격의 상승이 물가에 미치는 영향은 매우 미미한 것으로 사료된다. 한편 전방연쇄효과는 0.55452이고 후방연쇄효과는 0.99248로 후방연쇄효과가 높아 해조류산업이 타 산업에 비해 경기변동 영향을 작게 받는 투입요소로 판단된다. 이러한 분석결과를 종합해 볼 때 정부에서는 해조류산업이 국민경제에 미치는 생산 및 부가가치 파급효과가 크다는 것을 인식하고, 해조류산업을 안정적이고 지속가능한 해양기반산업으로 육성하려는 정책적 노력이 이루어져야할 것이다. Seaweed are taking charge of important role which supply abundant organic nutritive element produced in the sea to people. Hereupon, in this research, production of seaweed analyzed effect on national economy using Input-Output Analysis to grasp effect getting in whole industry domestic. Analysis result, seaweed sector's 1won/per production and add value inducement coefficients appeared by 1.83468 and 0.795538 won, also provoked production of 4,690 billion wons and add value of 2,034 billion won in national economy via amount of money in 2006. Therefore, if seaweed's production is discontinued, economical damage occurs 2,034 billion won and includes seaweed sector on the whole amount of loss assumed about 4,591 billion won. Also, on the assumption that addition production of one billion won in seaweed sector appeared that happen to working effects 12.87 people and employment effects of 2.35 people. The other side, the price ripple effect's inducement coefficient appeared by 0.00035, so that it is considered which rise of seaweed price influence to the price is very slight. On the other hand, input-output analysis result forward linkage effect is 0.55452 and because backward linkage effect is high backward linkage effect by 0.99248, seaweed sector estimates on input factors that business fluctuation impact as is small than other industry. Hence, government recognizes that the influence of seaweed sector's production and add value ripple effect on the national economy are great, and have need of political effort in order to foster as sea foundation industry the seaweed sector.

2016년 국민건강영양조사 자료를 이용한 한국 성인의 해조류 섭취 현황 분석

최미경(Mi-Kyung Choi) 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.5

본 연구는 한국 성인의 해조류 섭취현황과 해조류 섭취와 관련되는 조리법, 식사유형, 식사 시기 등을 분석함으로써 해조류 레시피 개발과 해조류 소비 활성화를 위한 기초자료를 제공하고자 실시되었다. 2016년 국민건강영양조사 식품섭취조사에 참여한 만 19세 이상 성인 총 5,432명으로부터 수집된 총 200,278건의 식품 섭취 정보가 분석에 이용되었다. 조사기간 중 해조류를 1회 이상 섭취한 대상자는 총 2,547명이었고 연령별로는 만 30~64세 집단에서 해조류를 섭취한 대상자의 비율이 유의적으로 높았으며(P<0.001), 가구소득수준에 따라서는 소득수준 ‘상’ 집단에서 해조류를 섭취한 대상자의 비율이 유의적으로 높았다(P<0.001). 해조류와 기타 식물성 식품 이용 음식의 조리법 차이를 분석한 복합표본 카이제곱 독립성 검정 결과, 구이류(24.5%), 국 및 탕류(5.1%), 면 및 만두류(4.7%), 해조류 또는 식물성 식품 자체(1.2%), 죽 및 스프류(5.4%), 튀김류(3.0%) 등의 조리법에서 해조류 이용 비율이 유의적으로 높았다(P<0.001). 또한 기타 식물성 식품에 비해 해조류 섭취 비율이 상대적으로 높았던 식사유형은 가정식, 단체급식, 상업적 외식이었다(P<0.001). 해조류 종류별 섭취 빈도는 연령(P<0.001), 가구소득수준(P=0.002)에 따라 유의적 차이가 있었다. 각 해조류 섭취 비율을 전체 해조류 섭취 비율과 비교했을 때 식사 시기에 따라서는 김은 점심식사나 간식으로의 섭취 비율이, 미역은 아침과 점심식사, 다시마는 점심식사, 파래는 저녁식사, 매생이는 아침식사, 톳은 아침이나 저녁식사에서의 섭취 비율이 높게 나타났다(P=0.001). 식사유형에 따라서는 김은 상업적 외식과 편의식품으로의 섭취가 상대적으로 많았고 미역은 가정식과 단체급식에서의 섭취 빈도가 높았고, 다시마는 단체급식, 파래는 상업적 외식, 매생이와 톳은 가정식에서의 섭취 비율이 높게 나타났다(P<0.001). 본 연구 결과에서 나타난 해조류의 종류에 따라 선호되는 조리법과 섭취 시기, 섭취 장소가 달라지는 것으로 나타났으므로 해조류 종류별 특성에 따른 적절한 조리법을 잘 접목하여 레시피를 개발하고 적절한 대상에게 제공된다면 해조류 소비 활성화와 국민 건강 개선에 도움이 될 것으로 판단된다. This study was conducted to analyze the factors associated with seaweed consumption by Korean adults. A total of 200,278 food consumption data collected from a total of 5,432 adults who participated in the 2016 Korea National Health and Nutrition Examination Survey were used for the analysis. The consumption rate of grilled or roasted seaweed was significantly higher than that of other cooking methods (P<0.001). Home cooked meals had a relatively higher seaweed consumption rate than other vegetables, institutional foodservice meals, and commercial foodservice meals (P<0.001). The consumption rate by kind of seaweed differed significantly according to age (P<0.001), household income level (P=0.002), meal time (P=0.001), and meal type (P<0.001). The results of this study showed that the preferred recipes, meal time, and meal type of seaweed consumption varied according to the types of seaweed. Therefore, it is necessary to develop seaweed recipes considering appropriate cooking methods and meal situations according to the characteristics of seaweed.