JP2015229610A - Salt production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for efficiently producing a common salt that exhibits a good taste as well as that has a high content of useful components, at low cost by using bittern as the raw-material.SOLUTION: The salt production method comprises an addition step for adding ethanol to the bittern obtained from seawater, and a crystallization step for agitating the ethanol-added solution obtained by the addition step, to crystallize salt, and produces a common salt exhibiting a good taste and having a high content of useful components.

Description

  The present invention relates to a salt production method for producing salt, and more particularly, to a salt production method for obtaining salt having a good taste and a high content of useful components using bitter juice as a raw material.

  In recent years, there is a strong tendency to take salt (salt) sparingly with an increase in health consciousness. This is because it is said that intake of sodium chloride (sodium salt), which is the main component of sodium chloride, triggers lifestyle-related diseases such as hypertension. As a countermeasure, it is effective to take potassium salt (potassium component), and potassium salt (potassium component) is known to suppress adverse health effects due to the intake of sodium salt (sodium component). Yes.

  As a salt production method for producing a salt (salt) containing sodium chloride as a main component, a method of drying with sunlight and a method of permeating an ion exchange membrane are mainly used using seawater as a raw material. Moreover, in such a salt production method, bitter juice is produced as a by-product by concentrating seawater. The bitter juice is obtained after the seawater is concentrated to become irrigated from the seawater and further becomes mother liquor. Currently, bitter juice is returned to seawater as waste.

  Thus, since bitter juice is obtained by concentrating seawater, the content of sodium chloride, which is the main component of salt (salt), is high, and in addition to this, various kinds mainly of magnesium chloride, magnesium sulfate, etc. The content of mineral components is also high.

  For this reason, if the bitter juice is used as a raw material and the production of a salt (salt) having a high potassium component content can be realized, it is considered that the effective utilization of resources and the health orientation are simultaneously satisfied. Since the sodium chloride concentration of bitter juice is higher than that of seawater, if salt production from bitter juice is realized, it is considered an efficient salt production method from the viewpoint of energy efficiency and production cost.

  Conventional salt production methods using bitter juice include, for example, (1) desulfurization treatment of bitter juice, (2) evaporation treatment of the desulfurization bitter juice in sun bread, and (3) obtained. Some use chemical treatment of at least nine steps, including preparing a mixture of sodium chloride and potassium chloride by treating the solid mixture with water (see Patent Document 1).

In the salt production method, in the step (3), a solid mixture composed of a mixture of sodium chloride and carnalite (KCl · MgCl ₂ · 6H ₂ O) is treated with water for 20 to 60 minutes with stirring. The sodium salt composition obtained by the above is separated by centrifugation and dried in a temperature range of 90 to 130 ° C. to produce sodium chloride.

JP 2005-515952 A

  However, the conventional salt production method requires 9 steps of multi-step chemical treatment, and therefore, there is a problem that a lot of work is required and the production cost of time, heat energy, raw materials and the like is increased. In addition, in the step (1), addition of calcium chloride may have an unexpected effect on the chemical reaction with other mineral components in the bitter juice and the taste of the salt produced. Moreover, it is inevitable that a high concentration magnesium component derived from bitter juice remains in the obtained salt, and the obtained salt has a strong bitterness derived from bitter juice and may not be suitable for food.

  The present invention has been made to solve the above-mentioned problems. In particular, the present invention provides a production method in which bitter juice is used as a raw material, and salt that exhibits a good taste and has a high content of useful components can be obtained efficiently at low cost. Objective.

  The salt production method disclosed in the present application includes an addition step of adding ethanol to bitter juice obtained from seawater, and a crystallization step of crystallizing the salt by stirring the ethanol addition solution obtained by the addition step. As described above, the salt production method disclosed in the present application stirs the ethanol-added solution obtained in the addition step and crystallizes the salt, so that a multi-step complicated chemical treatment step as in the past is unnecessary. Thus, the production cost can be suppressed and a salt can be obtained. Further, according to the salt production method disclosed in the present application, a salt having a high compounding ratio of the potassium component is selectively obtained by the operation of stirring the ethanol-added solution to crystallize the salt. Therefore, the sodium component that causes high blood pressure is reduced, and a salt having a high health component can be obtained.

  Furthermore, since a salt with a low magnesium component content is obtained, a mild salt with little bitterness can be obtained. Further, according to the salt production method disclosed in the present application, a cubic salt having a high degree of dispersion is obtained, so that caking and aggregation due to moisture are suppressed, and the degree of separation between the particles of the salt is high (smoothly). Salt that maintains the tactile sensation).

  In addition, the salt production method disclosed in the present application executes the stirring operation in the crystallization step before the addition of ethanol in the addition step, if necessary. Thus, in the salt production method disclosed in the present application, since the crystallization step stirs the bitter juice in advance from the addition of ethanol in the addition step, ethanol is added in a state where the bitter juice is sufficiently stirred. As a result, ethanol can be rapidly stirred and dispersed to easily obtain a salt having a refined particle size.

  Moreover, the salt production method disclosed in the present application includes a control step of controlling the concentration of ethanol added in the addition step and the stirring speed stirred in the crystallization step, as necessary. Thus, in the salt production method disclosed in the present application, the control step controls the concentration of ethanol added in the addition step and the stirring speed stirred in the crystallization step. The diameter can be controlled, and a salt having a desired particle diameter can be easily obtained.

  In the salt production method disclosed in the present application, the control step controls the stirring time in the crystallization step as necessary. Thus, in the salt production method disclosed in the present application, since the control step controls the stirring time in the crystallization step, the particle size of the obtained salt can be controlled according to the stirring time, and the desired particle size The salt of can be easily obtained.

  Further, in the salt production method disclosed in the present application, if necessary, the addition of ethanol in the addition step is performed with a dropping time of 0.5 to 20 seconds during the stirring operation in the crystallization step. . Thus, in the salt production method disclosed in the present application, the ethanol addition in the addition step is performed with a dropping time of 0.5 to 20 seconds during the stirring operation in the crystallization step. Is made by dripping in a short time, the salt particle size growth is suppressed, and a salt with a finer particle size is generated, and a salt with a finer particle size can be obtained at low cost. it can. In addition, since a salt with a finer particle size is generated, the bulk density due to the salt is reduced, and the apparent intake when the salt is eaten is suppressed, thereby reducing the salt. be able to.

  Further, in the salt production method disclosed in the present application, if necessary, the concentration of ethanol added in the addition step is 20 to 80% by volume, and the stirring speed stirred in the crystallization step is 5 to 300. Rotation / minute, and the stirring time stirred in the crystallization step is 1 to 60 seconds.

  Thus, in the salt production method disclosed in the present application, the ethanol concentration is 20 to 80% by volume, the stirring speed is 5 to 300 revolutions / minute, and the stirring time is 1 to 60 seconds. Therefore, the degree of dispersion of the added ethanol in the solution with the relatively high stirring speed is optimally improved, and the growth of the salt particle size obtained by the relatively short stirring time is suppressed. A salt with a fine particle size is produced, and a salt with a finer particle size can be obtained at low cost. Furthermore, since the fine salt particle size provides a salt with a smaller bulk density (smooth tactile salt), when the salt is eaten, it is more than the amount of salt in appearance (apparently). The actual intake will be suppressed, and the effect of salt reduction can be further achieved.

The block diagram (a) and flow figure (b) of the salt making apparatus which concern on the salt manufacturing method of this invention are shown. The block diagram (a) of the salt making apparatus which concerns on the salt making method of this invention, and the control example (b) which concerns on a control means are shown. The SEM image of the salt obtained by the salt manufacturing method of this invention is shown. The particle size distribution (a) of the salt obtained by the salt production method of the present invention and its comparative example (b) are shown. The relationship (a) between the salt obtained by the salt production method of this invention and the density | concentration of ethanol, and the elemental-analysis result of the obtained salt are shown. The particle size distribution (a) and SEM images ((b) and (c)) corresponding to the ethanol dropping time of the salt obtained by the salt production method of the present invention are shown. The particle size distribution (a) and SEM image (b) according to the stirring time of the salt obtained by the salt manufacturing method of this invention are shown. The sensory test by the tasting of the salt obtained by the salt manufacturing method of this invention is shown. The SEM image ((a) and (b)) of the salt obtained by the salt manufacturing method of this invention, and a particle size distribution (c) are shown. The elemental-analysis result of the salt obtained by the salt manufacturing method of this invention is shown.

(First embodiment)
A first embodiment according to the present invention will be described below with reference to FIG.

  As shown in FIG. 1 (a), a salt making apparatus that performs the salt making method according to the present embodiment includes a storage container 1 that stores bitter juice 100, an addition means 2 that adds ethanol to the storage container 1, and this storage. Stirring means 3 for stirring the solution inside the container 1 can be used. Hereinafter, the salt production method according to the present embodiment will be described with reference to the flowchart shown in FIG.

(Addition process)
The salt production method according to the present embodiment first uses bitter juice 100 obtained from seawater as a raw material (S1). The bitter juice 100 is a by-product when producing salt from seawater. As the bitter juice 100 according to the present embodiment, one having a specific gravity of 1.20 to 1.30 can be used, for example, one having a specific gravity of 1.26. The adding means 2 adds ethanol to the bitter juice 100 stored in the storage container 1 (S2).

  The concentration of ethanol to be added is not particularly limited. For example, one having a concentration of 5 to 80% by volume can be used, but from the viewpoint of obtaining a salt having a finer particle diameter, 20 to 80% by volume. The concentration is preferably 30 to 80% by volume from the viewpoint that a salt having a finer particle diameter can be obtained.

(Crystallization process)
Next, the stirring means 3 stirs the ethanol addition solution stored in the storage container 1 by the addition step (S3). As a timing for carrying out the stirring, it is preferable to stir the bitter juice 100 in advance before the adding means 2 adds ethanol to the bitter juice 100. In this way, since the bitter juice 100 is agitated in advance before adding ethanol, ethanol is added in a state in which the bitter juice 100 is sufficiently agitated, and the ethanol is rapidly agitated and dispersed. Thus, it is possible to easily obtain a salt having a refined particle size. In addition to this, at the time of adding ethanol by the adding means 2, stirring of the obtained ethanol added solution can be started after adding ethanol to the bitter juice 100 by adding means 2 without stirring the bitter juice 100. Is possible.

  The stirring means 3 that performs the stirring is a device that generates vibration by a magnetic force, ultrasonic waves, or the like. For example, a magnetic stirrer or an ultrasonic vibrator can be used.

  Various conditions relating to the stirring are not particularly limited, but from the viewpoint of obtaining a salt having a finer particle size, the stirring speed is preferably 5 to 300 rotations / minute (rpm), From the viewpoint of obtaining a salt having a fine particle diameter, it is more preferable that the speed is higher, that is, 100 to 300 revolutions / minute, and particularly preferably 250 to 300 revolutions / minute. The stirring time is preferably a relatively short stirring from the viewpoint of obtaining a fine particle size salt, that is, preferably 1 to 60 seconds, for example, set to 30 seconds. it can.

  The addition of ethanol (S2) by the adding means 2 is preferably carried out with a dropping time of 0.5 to 20 seconds during the operation of stirring (S3) by the stirring means 3. From the viewpoint of obtaining a salt having a finer particle size, it is more preferably performed with a dropping time of 0.5 to 10 seconds, and particularly preferably a dropping time of 0.5 seconds (fast dropping) ).

  Thus, by adding ethanol dropwise in a relatively short time or in a very short time, the growth of the salt particle size is suppressed, and a salt with a finer particle size can be obtained.

  Further, by superimposing the above-described more preferable high-speed stirring speed (100 to 300 revolutions / minute), ultrafine salts of 10 μm or less in which particles of the same particle size are aligned (monodispersed) Can be obtained at low cost. Since salt with such a fine particle size is generated, a salt with a low bulk density (fluffy tactile salt) will be generated, and when the salt is eaten, the bulkiness of the salt contributes. By doing so, the actual intake amount can be suppressed as compared with the appearance of salt, and a further salt reduction effect can be achieved.

  After stirring the ethanol addition solution, the salt is crystallized by filtering the ethanol addition solution (S4). Then, filtration and a drying process are implemented with respect to the obtained salt (S5). This drying can be carried out, for example, by heating the salt. The heating temperature is not particularly limited and may be normal temperature or higher, but is preferably normal temperature or higher and 60 ° C. or lower. By this filtration and drying treatment, a powdery salt mainly composed of sodium chloride is obtained. Thus, an edible salt made from the bitter juice 100 is easily obtained by the poor solvent addition method using ethanol as a poor solvent for sodium chloride.

  According to the salt production method according to the present embodiment, as described above, the salt is obtained from the bitter juice 100 by the configuration including the addition step and the crystallization step. Since salt is obtained from the bitter juice 100 having a high sodium chloride concentration, the process of removing excess water contained in the raw material solution is not necessary, and the production cost of the salt is suppressed, compared with the salt production method using seawater as a raw material. it can.

  Furthermore, since a edible salt using the conventional bitter juice 100 as a raw material can be obtained by such a simple method, compared with the conventional salt production method using the bitter juice 100 as a raw material, there are multiple steps of complex chemistry as in the past. A treatment step is not necessary, and the production cost of the salt can be further suppressed.

  Moreover, the salt obtained by the salt production method according to the present embodiment has an excellent feature that the compounding ratio of the potassium component is selectively high. The potassium component is useful for adult diseases such as hypertension caused by ingesting salt, so the contribution of the potassium component reduces the sodium component that causes hypertension, and the health component High salt can be obtained.

  Although the mechanism by which such a salt with excellent taste and health ingredients is obtained has not yet been elucidated in detail, the salt production method according to the present embodiment is different from the conventional salt production method, using bitter juice as a raw material. In addition to using the poor solvent addition method by adding ethanol, the synergistic effect obtained by optimally performing the above-described ethanol addition and stirring time and amount, monovalent ions from among the bitter ingredients It is presumed that the potassium component is selectively deposited and the ratio of divalent ions (for example, calcium component and magnesium component) is suppressed. As a result, the proportion of the potassium component is increased, and it is considered that a salt having a high health component can be obtained.

  In addition, since the compounding ratio of the magnesium component which is a divalent ion is low as described above, the bitterness with a mild taste (mellow texture) is reduced by suppressing the strong bitterness derived from the magnesium component. A salt will be obtained. Furthermore, since the obtained salt is a powder having a cubic shape with a high degree of dispersion, caking / aggregation due to moisture is suppressed, and the degree of separation between the particles of the salt is high (smoothly) (Tactile sensation) is maintained over time.

(Second Embodiment)
Hereinafter, a second embodiment of the present invention will be described with reference to FIG.
The second embodiment includes the storage container 1, the addition means 2, and the stirring means 3, and is added by the addition means 2, similarly to the salt production apparatus described in the first embodiment. It further includes control means 4 for controlling the ethanol concentration and the stirring speed related to stirring by the stirring means 3.

  As shown in the block diagram of FIG. 2A, the control means 4 is connected to the adding means 2 and the stirring means 3, and the concentration of ethanol added by the adding means 2 and the stirring means 3 Control the stirring speed for stirring. The control means 4 can set the ethanol concentration and the stirring speed in advance so that the desired particle diameter of the salt is obtained, and the ethanol concentration and the stirring speed can be set at the maximum of ethanol addition and / or stirring. In addition, it can be controlled by changing over time. For example, as shown in FIG. 2 (b), it is possible to control such that the stirring speed is set faster as the ethanol concentration increases, and the optimum stirring speed is always set regardless of the ethanol concentration. Thus, stirring can be performed, and optimal control can be performed so as to obtain a desired salt particle size.

  For example, the ethanol concentration can be controlled within a range of 20 to 80% by volume, and the stirring speed can be controlled within a range of 5 to 300 revolutions / minute so that the salt has a desired particle size. Based on the particle size distribution of the salt obtained according to the ethanol concentration, the conditions of the ethanol concentration and the stirring speed are set so that a salt with the desired particle size can be obtained from the correlation between the ethanol concentration and the stirring speed. Can be controlled. By this control, a homogeneous salt can be stably obtained without sparse particle size, and a salt with a desired particle size can be obtained reliably and easily without requiring a complicated process.

(Third embodiment)
Hereinafter, a third embodiment according to the present invention will be described with reference to FIG.
The third embodiment is configured to include the container 1, the adding means 2, the stirring means 3, and the control means 4, similarly to the salt making apparatus described in the second embodiment. The control means 4 controls the stirring time related to the stirring by the stirring means 3.

  The control means 4 controls the concentration of ethanol added to the bitter juice 100 by the addition means 2, the stirring speed related to the stirring by the stirring means 3, and the stirring time. Although this stirring time is not specifically limited, For example, in the stirring speed of 5-300 rotation / min, it can set to 1-60 seconds, for example, can be set to 30 seconds. By this control, the particle diameter of the obtained salt can be controlled according to the stirring time, and a salt having a desired particle diameter can be easily obtained.

  In addition, by mixing (saking) large cubic bead salt (about 5 mm, mixing ratio of 30% by volume or less) with the salt obtained by crystallization, ease of use due to consolidation / aggregation is improved. In addition, the feeling of smoothness is further increased, and the tactile feel and usability of the salt can be improved.

  In each of the above-described embodiments, the batch-type salt production method has been described. However, the present invention is not limited to this, and a continuous-layer salt production method is also possible in the same manner as described above.

  Examples are shown below, but these examples are merely for illustrating the salt production method according to the present invention, and do not limit the present invention.

(Example 1)
The bitter juice obtained from seawater was accommodated in a 100 ml glass beaker. This bitter juice was measured using a hydrometer (Ishihara Thermometer Seisakusho, No.N-200 salt water selective meter hydrometer), and the specific gravity was 1.26. The container (glass beaker) was stirred using a magnetic stirrer (CT-3 manufactured by Pasolina) (stirring bar size: length 3 cm, center diameter 8 mm, tip diameter 7 mm), and the concentration was 80% by volume at room temperature. 99.5% of ethanol (Wako Pure Chemical Industries, Ltd.) was dropped (added) with a dropping time of 0.5 seconds. The obtained ethanol added solution was stirred for 30 seconds at a rotational speed of 300 rpm, and then filtered to remove the ethanol component. Then, the obtained solution was heat-dried and the powdery salt was obtained by crystallization.

  In addition to ethanol having the above-mentioned concentration, salt production was carried out using three concentrations of ethanol having concentrations of 5, 20, 30, and 50% by volume in the same procedure as described above.

(1) SEM image The SEM image of the salt (crystallization salt) obtained using each of the above-mentioned concentrations of 5, 20, 50 and 80% by volume of ethanol is shown in FIGS. . From the obtained results, it was confirmed that the grain size of the crystals was further refined as the concentration of added ethanol increased from 5% by volume to 80% by volume. It was also confirmed that a cubic salt with a high degree of dispersion was obtained. Furthermore, when the bulk density was measured with respect to the salt obtained in the present Example, all were 0.5 g / cm < ³ >. Since the bulk density of normal commercially available salt is 1.2 g / cm ³ , the salt obtained in this example has a small bulk density. The amount of intake will be suppressed, and the effect of salt reduction can be achieved.

(2) Relationship between the particle size of salt and the existence ratio of each particle size The particle size of the salt (crystallized salt) obtained using the ethanol of each of the above concentrations of 5, 20, 30, 50 and 80% by volume FIG. 4A shows the relationship between the abundance ratios of the respective particle sizes. In addition, as a comparative example, the result obtained by using saturated saline without using bitter juice as a raw material is shown in FIG.

  From the results shown in FIG. 4 (a), it was confirmed in the present example that the salt obtained using bitter juice as a raw material was composed of particles having a fine particle size of less than 15 μm at most. In particular, when ethanol having a concentration of 80% by volume was used, it was confirmed that the composition was composed of particles having a very fine particle size such that the peak of the particle size existence ratio was less than 5 μm.

  On the other hand, the salt obtained from the saturated saline solution as a comparative example has a particle size of 25 μm for large particles, and the particle size is twice that of the salt obtained in this example. Nearly large and coarse particles were confirmed.

(3) Relationship between the concentration of ethanol and the recovery amount / recovery rate of the salt The recovery amount of the salt (crystallized salt) obtained using the ethanol of each of the above concentrations 5, 20, 30, 50 and 80% by volume and FIG. 5A shows the relationship between the recovery rate and each concentration of ethanol. From the obtained results, the peak value was obtained by adding ethanol in the concentration range near 60% by volume for the recovered amount of salt. As for the salt recovery rate, a peak value was obtained by adding ethanol having a concentration of around 80% by volume. Therefore, it was confirmed that it is more preferable to add ethanol in a concentration range of 60 to 80% by volume from the viewpoint of increasing both the salt recovery amount and the recovery rate.

(4) Element abundance ratio contained in the salt An energy dispersive X-ray fluorescence spectrometer (Shimadzu Corporation) was used for the element abundance ratio contained in the salt (crystallization salt) obtained using ethanol with the above concentration of 30 vol% FIG. 5B shows the result of analyzing the elemental components present on the crystal surface of the crystallized salt using Rayny EDX-800HS manufactured by Rayleigh. In addition, as a comparative example, elemental analysis results for solar salt using an evaporation method were also performed. This sun salt is prepared according to the evaporation method described in JP 2010-202500 A, and particles (M size) larger than 5 mm, particles (S larger than 2 mm and smaller than 5 mm) depending on the particle size (S Size) and particles having a particle size of 2 mm or less (SS size), and elemental analysis was performed on each of the classified salts in the same manner.

  From the result of FIG. 5B, the proportion of the potassium component which is a monovalent ion is selectively increased and the proportion of divalent ions (for example, a calcium component and a magnesium component) is selected as compared with the comparative example. It was confirmed that it decreased. From this, it was confirmed that a salt with a high potassium component content was selectively obtained, and this potassium component reduced the sodium component in the human body that causes hypertension, resulting in a salt with a high health component. It was found that was obtained.

(Example 2)
Using ethanol with a concentration of 25% by volume, using the same procedure as in Example 1 above, bitter juice is used as a raw material for two cases of ethanol dropping time of 0.5 seconds and 20 seconds. Salt production was performed. FIG. 6A shows the relationship between the particle size of the salt (crystallization salt) obtained at each dropping time and the abundance ratio of each particle size. Moreover, the SEM image of the salt (crystallization salt) obtained in each dripping time is shown to FIG.6 (b) and (c). From the result of FIG. 6 (a), it was confirmed that the dissolution / aggregation of the crystallized salt crystals progressed as the ethanol plucking time was longer. Further, from the results of FIGS. 6B and 6C, it was confirmed that the grain size of the salt crystal to be crystallized increases as the time for which the ethanol is removed is longer.

(Example 3)
The same procedure as in Example 1 was used for each case in which ethanol was added at a concentration of 25% by volume, the ethanol dropping time was 0.5 seconds, and the stirring time was 5, 75, 200, and 300 rpm. Was used to produce salt from bitter juice. FIG. 7A shows the relationship between the particle size of the salt (crystallization salt) obtained at each dropping time and the existence ratio of each particle size. Moreover, the SEM image of the salt (crystallization salt) obtained in each stirring time is shown in FIG.7 (b). From the result of FIG. 7 (a), it was confirmed that the particle size of crystallized salt crystals became smaller as the stirring time increased to 300 rpm. Moreover, from the result of FIG.7 (b), it was confirmed that melt | dissolution and aggregation of the salt crystal to crystallize were suppressed as stirring time (rotation per minute) increased.

Example 4
Using ethanol having a concentration of 80% by volume, salt production using bitter juice as a raw material was performed using the same procedure as in Example 1 above. The obtained salt was subjected to a sensory test by salt tasting by 50 subjects. As a comparative control, comparison with commercially available salt was performed. The results are shown in FIG. From this result, it was evaluated that the saltiness was low, and especially sweetness and umami were high. As a salt made from bitter juice, the fact that bitter juice-specific saltiness was evaluated to be low depends on the low proportion of magnesium components with strong bitterness and the high proportion of potassium components without bitterness. Conceivable.

(Example 5)
Furthermore, the container for storing the bitter juice and crystallizing the salt was scaled up for salt production. A 20 ° C. bitter juice solution (specific gravity 1.25) as a raw material is placed in a 1000 ml container, and a magnetic stirrer (Pasolina CT-3 (stirring bar size: length 4 cm, center diameter 8 mm, tip diameter 7 mm)) is used. And stirred. 30% by volume of ethanol was added dropwise to the stirred bitter solution with a dropping time of 0.5 seconds. Thereafter, the solution in which ethanol was added dropwise was stirred at a stirring speed of 200 rotations / minute and a stirring time of 30 seconds. SEM images of the obtained salt are shown in FIGS. 9 (a) and 9 (b). FIGS. 9A and 9B are SEM images taken from different angles with respect to the obtained salt. From this result, since the obtained salt obtained an image similar to the SEM image (for example, FIG. 6 (b)) of the salt obtained in the 100 ml container, the volume of the container was scaled. It was confirmed that monodispersed salt crystals can be obtained even when the ratio is increased.

  The particle size distribution of the salt obtained as described above is shown in FIG. The obtained salt showed a distribution similar to the particle size distribution of the salt obtained in the above 100 ml container (for example, FIG. 4 (a)), so even when the volume of the container was scaled up Similarly, it was confirmed that a salt crystal having a fine particle diameter can be obtained.

  Moreover, the elemental analysis result of the salt obtained by the above is shown in FIG. From the results of FIG. 10, it is confirmed that the abundance ratio of the potassium component is clearly increased as compared with the sun salt obtained by the conventional salt production method even when the volume of the storage container is scaled up 10 times. It was.

1 container 2 adding means 3 stirring means 4 control means 100 bitter juice

Claims (6)

An addition step of adding ethanol to the bitter juice obtained from seawater;
A salt production method comprising a crystallization step of stirring the ethanol addition solution obtained in the addition step to crystallize a salt. The salt production method according to claim 1,
A salt production method, wherein the stirring operation in the crystallization step is performed before the addition of ethanol in the addition step. In the salt production method according to claim 1 or 2,
The concentration of ethanol added by the addition step;
A stirring speed stirred by the crystallization step;
The salt-making method characterized by including the control process of controlling. In the salt production method according to claim 3,
The salt-making method, wherein the control step controls a stirring time in the crystallization step. In the salt manufacturing method in any one of Claims 1-4,
The method for producing a salt according to claim 1, wherein the addition of ethanol in the addition step is performed with a dropping time of 0.5 to 20 seconds during the stirring operation in the crystallization step. The salt production method according to claim 5, wherein
The concentration of ethanol added in the addition step is 20 to 80% by volume,
The stirring speed stirred in the crystallization step is 5 to 300 revolutions / minute,
The salt production method, wherein the stirring time stirred in the crystallization step is 1 to 60 seconds.