JPH1156293A - Production of salt for cooking and table use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce salt for cooking table use, designed to have a taste hardly causing irritation to a person for whom a meal is supplied and to provide a tasteful and mellow taste, when the salt is use for supplying the meal, and further excellent in taste because of provided seasoning components, capable of naturally preventing excess salt ingestion because of decreased absorption into the body while manifesting a sufficient salty taste, and further designed to resist sufficiently to long term preservation. SOLUTION: A natural salt prepared as a raw material is inserted into water together with a sea tangle, preferably the sea tangle used for stock, and heated and boiled, to extract so called flavor component such as iodines, from the sea tangle. After a prescribed time is passed, the salt concentrate, residue of the sea tangle used for stock, or the like are taken out by a bamboo basket or the like, and the residue to the sea tangle used for stock, water or the like are removed therefrom. The obtained salt concentrate is allowed to stand for 4-5 days in natural to dry the water content. The resultant salt concentrate is heated, for example, by a frying pan with low flame to remove the water content included therein completely to obtain the objective salt having powdery granular or granular shapes with a powdery feeling in the method for producing the salt for cooking and table use.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the present invention, which has a low absorption of food and can naturally prevent the ingestion of excessive salt, and has a mellow taste with a less irritating taste to which a seasoning component has been imparted. The present invention relates to a method for producing salt for cooking and table use which has a low absorption of water and can withstand long-term storage.

[0002]

2. Description of the Related Art Ingestion of an appropriate amount of salt is essential for the human body, but it is usually used for cooking and preserving various foods to be eaten without directly ingesting the salt itself, or during eating. It is naturally taken in connection with being added to improve the taste of food. Conventionally, these salt materials for cooking and table use are mainly made of refined purified salt, but excessive intake of salt contributes to hypertension, for example. It is not preferred.

[0003]

However, recently provided purified salts themselves rarely use natural salts as raw materials, and are likely to contain sodium chloride as a main component because of the easiness of production and the demand for mass production. Due to the factory production based on chemical treatment, the amount of other trace components is extremely small, the taste is not so deep, and only the tingling taste as salt is large. Also, some tastes of the diners have a habitual taste and their appetite may be reduced unless they are salty, and those who often have hypertension may have to limit some salt content. There is nothing. Not only that, conventional products have been troublesome to handle, such as absorbing moisture in the air and solidifying.

[0004] Therefore, the present invention has been created in view of the above-mentioned existing circumstances, and has a less irritating taste to a dinner at the time of eating, and has a tasteful and mellow taste. At the same time, seasoning ingredients are given and it is excellent in taste, and it exhibits sufficient salty taste but has little absorption to the body and can naturally prevent excessive salt intake,
It is another object of the present invention to provide a method of preparing salt for cooking and table use which has a low absorption of moisture and can be easily stored for a long time.

[0005]

In order to achieve the above-mentioned object, according to the present invention, a salt material is boiled in water together with kelp, and after a lapse of a predetermined time, a residue of kelp and a salt concentrate are separated. Then, the salt concentrate is air-dried and then heated to remove water. The salt material at this time is to be dissolved in water of substantially the same weight as the salt material, the salt material can be natural salt, and the kelp can be soup stock.

[0006] In the method for producing the cooking and table salt according to the present invention having the above-described structure, the salty material is boiled together with the kelp so that the so-called umami components, iodine and the like are extracted from the kelp. The salt material charged and melted in water is integrated. The use of natural salt and dashi soup keeps the quality as a natural food, reduces the irritating taste, makes it more mellow, and the so-called umami components and iodine that cover the salt components are in the air. To prevent direct contact with moisture.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the following, an embodiment of the present invention will be described in which natural salt, which is a salt material prepared as a raw material, is put together with kelp, desirably dashi soup into water in a boiling vessel such as a pot. It is heated and boiled and concentrated by boiling sufficiently.The salt material and water in this boiling step are made approximately equal in weight ratio and put into a boiling vessel to precipitate crystals of the salt upon boiling. While concentrated. In addition, by this boiling step, the salt material charged and melted and the so-called umami component extracted from the broth kelp, iodine, etc. are integrated, so that the salt component is covered with the umami component, iodine, etc. In some cases, the salt material is not completely melted in water and its crystals are maintained as it is. After boiling, the salt material is in the form of water-containing powder and granules.

After elapse of a predetermined boiling time, the salt concentrate, dashi kombu residue and the like in the boiling vessel are emptied on a filter material such as a colander, and the salt concentrate is left on the filter material. Take out things, dashi soup residue, etc.
Remove moisture.

After that, the moisture is dried by leaving the filter naturally on the filter material for 4 to 5 days, so that most of the contained moisture is removed. During this natural standing, the residue of the dashi soup is removed if necessary.

The salt concentrate from which the water has been removed is heated on a hot plate such as a frying pan with stirring over a low heat while stirring to remove the contained water completely, thereby obtaining a powder or granule. It is dry to give a smooth appearance and has a light brown to brown color. Depending on the stirring conditions in the heating step, either the particles having a large or small particle size can be increased, and the particle size can be reduced by frequently performing the stirring operation.

[0011] Thereafter, those having a large particle size and the like, which are selected according to the size of the particles, are used for cooking, and those having a small particle size and the like are used for a table.

[0012]

In one embodiment of the present invention, natural salt 1
Kg and 50 g of dashi soup into 1 liter of water
After boiling for 0 minutes, remove the moisture by removing the water from the broth and remove the residue from the broth. Then, the mixture was left to dry for 5 days to air dry, and the salt concentrate obtained by removing most of the water was heated on a frying pan for 30 minutes while stirring over a low heat, and the water was completely removed to remove about 700 g of salt. Generated. And about 140 g of coarse salt depending on the particle size,
Approximately 560 g of the fine salt were sorted out.

[0013]

Since the present invention is constituted as described above, when the salt obtained by the present invention is used for a cooked food or a cooked food served on a dining table, a stimulant as a salt is provided to a dinner. The taste is low, and it is possible to make the taste deep and mellow. In addition, the seasoning component, which is the umami component in the dashi soup, and the iodine and the like are attached and coated around the salt component, so that it is excellent in taste and exhibits a sufficient salty taste. It can also prevent the intake of excess salt naturally by reducing absorption into the body. In addition, since the salt component is coated with a umami component or the like, it can be made to be in a state where it is shielded from the moisture in the air, so that it can sufficiently withstand long-term storage.

That is, in the present invention, the salt material is boiled in water together with kelp, separated from the salt concentrate and the residue of kelp after a predetermined time, and the salt concentrate is air-dried and then heated to remove water. This contributes significantly to the increase in flavor, mellowness in taste, and prevention of intake of excess salt due to body absorption, for example, and also helps to prevent hypertension, It can have excellent preservability.

Further, since the salt material is natural salt and the kelp is soup stock, the quality as a natural food can be maintained, and not only the spicy texture of the salt itself is lost but also the mellowness with further depth Can be demonstrated.

Claims (4)

[Claims] 1. A method of boiling a salt material together with kelp in water, separating a kelp residue and a salt concentrate after a lapse of a predetermined time, drying the salt concentrate naturally, and then heating to remove water. A method for preparing salt for cooking and dining, which features: 2. The method according to claim 1, wherein the salt material is dissolved in water having substantially the same weight as the salt material. 3. The method according to claim 1, wherein the salt material is a natural salt. 4. The method according to claim 1, wherein the kelp is a soup stock.