KR100448674B1 - Plant salt of preparation method and Plant salt - Google Patents

Abstract

The present invention relates to a method for preparing vegetable salts and vegetable salts, and to providing vegetable salts with low salinity, high mineral content, and no heavy metals or few harmful metals. The present invention constituted for this purpose is to remove the foreign matter through the washing by salt water or 2 to 3% saline by taking a salt plant; and crushing or slicing the salt plant has been removed; Primary crushing the crushed or shredded salt plant raw material by heating at a temperature of 150 to 250 ° C. for 30 to 60 minutes; Second incineration of the first incinerated salt plant raw material at 500 ° C. for 2 to 5 hours; Tertiary incineration by heating the secondary incinerated salt plant material at a temperature of 700 ° C. for 2 to 5 hours; Injecting three times the amount of water into the salt plant raw material discharged by the painting step to dissolve various mineral components and salt components in the introduced water; Filtering the mixture of liquids in which the various mineral components and salt components are dissolved to remove insoluble contents; Drying the filtrate in an insoluble content removed by the filtering means; And pulverizing the dried product obtained by drying the filtrate to form uniform particles.

Description

Plant salt of preparation method and plant salt

The present invention relates to a method for producing vegetable salts and vegetable salts, and more particularly, low salinity and high mineral content from salt plants, such as tongsae, turkey herb, seaweed herb, seaweed odor, etc. The present invention relates to a technology capable of preparing vegetable salts that are not contained.

In general, salt (NaCl) is a salty representative material, and sodium is an important cation in human extracellular fluid, which controls the osmotic pressure of body fluids, is involved in acid-base equilibrium, and the nerve stimulatory transporter as well as the gastric acid. It helps to produce digestive fluids, is involved in enzymatic activity, and produces the purest salty taste, so it is widely used as a seasoning for flavoring foods and improving shelf life.

As a method of obtaining salt, a method of concentrating seawater is mainly used, and it is classified into a purified salt obtained by firstly refining the natural salt and sun salt obtained by evaporating water with sunlight and wind by inserting seawater into a salted salt facility. Natural salt has a salinity of 80-88% or more. This natural salt has a low salinity but contains impurities and is harmful to the human body. In addition, the refined salt has a salinity of 95 to 99% or more, and the refined salt is in a state in which there are almost no harmful components to the human body but almost no beneficial mineral components to the human body.

On the other hand, salt is an alkaline salt of organic acid having a salt-like salty salt, such as disodium maleate, diamonium malonate, diaammonium sebacate, because salt causes high blood pressure and the development of various adult diseases. Organic salts, such as sodium gluconate, are used as salt substitutes for salt limiters such as kidney disease, liver disease, and high blood pressure, or in the manufacture of salt-free soy sauce.It is an alkali metal salt of the same group on the atomic periodic table as a way to reduce the intake of sodium chloride salt. A method of mixing potassium chloride or converting the whole amount to potassium chloride has been suggested. However, it remains unfavorable after the salty taste of potassium chloride.

As described above, natural salts contain harmful ingredients to the human body, refined salts contain few ingredients such as minerals that are beneficial to the human body, and organic salts have disadvantages that are not economical because of high manufacturing costs. As the pollution becomes serious, not only the manufacture of salt using sea water is not easy, but also the consumer's preference is also lowered.

Therefore, recently, a method of replenishing nutrients deficient in salt by mixing useful ingredients contained in food ingredients such as garlic, balsam extract and pine in refined salt with salt has been suggested. It is not contained and has to go through several steps and is distinguished from vegetable salts in that it uses purified salts obtained from seawater.

Due to the problems described above, it is impossible to obtain a salt containing almost no heavy metals harmful to the human body and a satisfactory mineral content. Accordingly, the present applicant intends to provide a method for producing vegetable salts with low salinity, high mineral content, and no or little heavy metals harmful to the human body.

As a raw material for producing the above-described vegetable salt, salt plants such as tung bark, turkey herb, seaweed herb, mudfish, etc. are used as raw materials. Although these salt plants are used in small amounts for folk remedies, few are applied industrially. Application to salt has never been found.

Accordingly, an object of the present invention is to provide a vegetable salt having a low salinity, a high mineral content and no or little heavy metals harmful to the human body.

Another object of the present invention is to provide a method for easily preparing vegetable salts.

Another object of the present invention to provide a method for obtaining vegetable salt from the plant itself.

1 is a schematic manufacturing process diagram of the vegetable salt of the present invention.

The present invention configured to achieve the above object is as follows. That is, the present invention is to remove the foreign matter by collecting the salt plants by washing with sea water or 2 to 3% saline; and, crushing or cutting off the salt plants from which the foreign substances have been removed; Primary crushing the shredded or shredded salt plant material at a temperature of 150 to 250 ° C. for 30 to 60 minutes to reduce the volume of the salt plant material; Second incineration of the first incinerated salt plant raw material at 500 ° C. for 2 to 5 hours; Tertiary incineration by heating the secondary incinerated salt plant material at a temperature of 700 ° C. for 2 to 5 hours; Injecting three times the amount of water into the salt plant raw material discharged by the painting step to dissolve various mineral components and salt components in the introduced water; Filtering the mixture of liquids in which the various mineral components and salt components are dissolved to remove insoluble contents; Drying the filtrate in an insoluble content removed by the filtering means; And pulverizing the dried product obtained by drying the filtrate to form uniform particles. On the other hand, the vegetable salt according to the present invention is prepared by the method as described above. The vegetable salt according to the present invention and a method for preparing the same. Before explaining about the salt plants as raw materials are as follows. First, salt plants are called salt plants, which are inhabited with salty land, and these salt plants often refer to terrestrial higher plants inhabiting beaches, coastal dunes, and inland saltwater. A total of 16 and 40 species of salt plants grow in Korea are reported, especially the colonies are well developed in the upper region of the tidal flats of the southwest coast. Examples of saline plants are generally known, such as tongsul, chil-myeoncho, seaweed greens, alveolus and the like.

Among the above-mentioned salt plants, the stalk is an annual herb that grows on the western coast of Korea. It is called by various names such as seaweed, salt, and shoot. In Japan, it is called "ア ッ ケ シ ソ ウ", in general name "Glasswort (s)", Synonymously named "Salicornia Europaea L.", stems with many nodes, branched 1 to 2 times, cylindrical fleshy flesh and grows to 15-40 cm.

The above mentioned bark is a plant that grows by absorbing the water component (absorbs the water component and performs the metabolism through the metabolism), and is a salt plant with dark green stems and branches. These stalks are written in Chinese herbaceous book as Hamcho (meaning salty grass), and in Japan's `` Kaibara '', `` Conversational Botanical Garden '', they are not only hamcho but also salt, shoot, bokcho and saekusa. It is written that this grass is a precious grass of the long life, and the old people knew that it was very good.

On the other hand, stalks grow naturally in coastal salt marshes, absorbing seawater at high tide, and receiving sunlight in low tide, and have photosynthesis to evaporate moisture from stems and branches, leaving only the various active ingredients in seawater. It is a sixth herb, but retains all the ingredients in seawater, and is characterized by botanical morphology and physiology.

In addition, as a result of the analysis of the general components, the ash content is 33.3%, which is significantly higher than the ash content of 27.9% kelp seaweed, 27.0% seaweed, 23.4% brown seaweed, 25.2% brown seaweed, and 15.2% gompi. It can be seen that it is a source of minerals rich in content. In fact, as a result of analysis of calcium, potassium, iron, phosphorus, etc., the main minerals contained 550mg, 2140mg, 10mg, 260mg per 100g of dry matter, the calcium content was 5 times of milk and 3 times of oysters. Iron contains 10mg, vitamin C contains 126mg, etc.

Tung bark as described above has been used in the treatment of hypertension and hypotension as a folk remedy, and is known to have excellent functions of removing stool, improve gastrointestinal function, and lower blood sugar levels.

That is, there are many minerals and enzymes in the sea, and the enzyme contains a very small amount of about 1 gram of 1 ton of seawater, and this enzyme enters the intestines and decomposes the waste which is neutral fat attached to the barrier. Exhausted out of the body and the salt contained in the bark to increase the peristalsis of the intestine because it acts to push the staying in the intestine to eliminate stool.

These knots are used in small amounts for folk remedies, but there are few examples of industrial applications. In particular, application to salt has never been found.

On the other hand, Saeda japonica (Suaeda japonica), also known as namunjae, grows up to 30-40cm in height and turns green in spring and summer, but turns red in autumn. These turkeys grow and gather in a relatively hard place where the mud component of the upper intertidal zone is not a place where seawater enters every day, and the seawater is high enough to enter the sea where there is a lot of water movement. These seven-colored vinegar is widely distributed on the tidal flats of the west and south coasts of Korea, and when the stems are soft in spring, young sprouts are eaten with herbs.

The above-mentioned turkey vinegar is also used in small amounts as a folk remedy, such as tongsul, but there is no industrial application, and in particular, the application to salt has not been found.

Hereinafter, with reference to the accompanying table and the drawings will be described in detail with respect to the vegetable salt and its preparation method according to a preferred embodiment of the present invention.

The vegetable salt according to the present invention is prepared by removing foreign matters by washing and washing them in salt plants such as spurted bark, turkey herb, seaweed herb, mudfish, etc. It contains more than 80% by weight of NaCl, contains a large amount of essential minerals such as Ca, K, P, Fe, Mg, and also contains a variety of trace minerals, As, Pb, Cd, Hg Heavy metals, such as these, are characterized by being hardly contained.

On the other hand, the manufacturing method of the vegetable salt according to the present invention is as follows.

1 is a schematic manufacturing process chart of the vegetable salt of the present invention.

As shown in Figure 1, the method for producing vegetable salt of the present invention is to remove the foreign substances through the washing by collecting salt plants such as spurs, parrot, seaweed herb, spearmint (S100), saline to remove foreign substances Crushing or cutting the plant (S110), crushing the crushed or shredded raw material raw material (S120), dissolving the raw salted plant material (S130), a mixture of salt and various mineral components dissolved Filtration step (S140), drying the filtered filtrate (S150), the step of crushing the dried material into uniform particles (S160) and packaging the pulverized vegetable salt is completed by the product (S170).

More specifically, the saline plants such as spurs, parsley, seaweed, seaweed, etc. are collected and washed two to three times with seawater or brine (that is, clean brine having a salinity of 2-3% similar to that of seawater). Remove foreign substances such as mud flat mud attached to the salt plants (S100). In the case of washing, it may be washed with general tap water instead of seawater or brine, but in this case, the salinity of the salt produced may be too low.

After the foreign matter is removed, the salt plants are shredded or crushed (S110). This is a process to improve painting efficiency and shorten painting time in the next painting stage.

After cutting or shredding the salt plants, the raw materials of the shredded or shredded salt plants are put into the painting furnace to perform the painting (S120). The above-described painting may be divided into primary, secondary and tertiary painting stages. During the primary painting, the painting may be heated for 30 minutes or more (more preferably, 30 minutes to 60 minutes) under a temperature condition of 150 to 250 ° C. do. On the other hand, at the time of 2nd incineration, it heats more than 2 hours (more preferably, 2 to 5 hours) under the temperature conditions of 500 degreeC or more (preferably 500 degreeC), and at the time of 3rd incineration, it is 700 degreeC or more (preferably Heating for 2 hours or more (more preferably 2 to 5 hours) under a temperature condition of 700 ° C.

In the painting process of the raw material of the salt plants as described above, the primary painting is a process to reduce the volume of the raw material of the salt plants to be introduced into the painting so that a large amount of salt plant material can be introduced into the painting. And the third incineration may be referred to as a process of high-temperature firing the raw material of salt plants undergoing the first incineration.

On the other hand, the raw material of the salted plants hwahwahwahwa go through the dissolution process to extract the salt components and various mineral components (S130). In this dissolution process, about three times as much water as the amount of the salted salt plant is added so that the salted salt plant is dissolved by water. By injecting about three times the amount of water into the raw salted plant material, various minerals and salts are eluted from the raw salted plant material.

On the other hand, after dissolving the salted salt plant raw material for a predetermined time is filtered through a filter (S140). In this filtration process, precipitates, insolubles, and quadrants of the salt plant raw material are removed, thereby obtaining a liquid filtrate having high purity. At this time, insoluble matters and quadrants are removed in the process of filtering, and thus the color is also close to white.

As described above, the liquid filtrate obtained by filtering the mixture in which the salt solution is dissolved is dried through a conventional dryer to obtain a solid salt. The filtered filtrate is hot air dried at a predetermined temperature through hot air drying (S150). In this case, the liquid filtrate may be dried by freeze drying and spray drying using a freeze dryer or a spray dryer in addition to hot air drying.

As described above, the solid product obtained through the drying process is the vegetable salt to be obtained through the present invention. On the other hand, the solid vegetable salt obtained through the drying process as described above may be commercialized itself, but may be ground to a uniform granular form through a conventional mill (S160).

As described above, after obtaining the uniform granular vegetable salt or uniform granular vegetable salt through the drying process (S150) and the grinding process (S160), the product is packaged to complete the product (S170). Packaging of the product can use a conventional packaging machine.

The vegetable salt obtained through the manufacturing method as described above contains 80% by weight or more of NaCl as described above, contains a large amount of essential minerals such as Ca, K, P, Fe, Mg, and various trace amounts. It contains minerals, and heavy metals such as As, Pb, Cd and Hg are hardly contained.

A summary and summary of the preparation method of the vegetable salt according to the present invention as described above is as follows. That is, the present invention is the step of removing the foreign substances from the salt plants by collecting the salt plants to wash, the step of crushing or shredding the salt plants from which the foreign substances have been removed, the raw materials of the crushed or shredded salt plants at low temperature and high temperature The step of sintering step by step, the step of putting a predetermined amount of water into the salt plant raw materials discharged through the sintering step to dissolve the various mineral components and salt components in the input water, the liquid in which various mineral components and salt components are dissolved Filtering the mixture of to remove insoluble matters and drying the filtrate in an insoluble content removed by filtration means.

The washing of the above-described salt plants is carried out with sea water or brine.

On the other hand, the above-mentioned incineration step is a step of primary incineration by heating at least 30 minutes under a temperature condition of 150 ~ 250 ℃; Heating the primary ingested salt plant raw material at a temperature of 500 ° C. or higher for at least 2 hours to perform secondary incineration; And tertiary incineration of the second incinerated salt plant material by heating for 2 hours or more under a temperature condition of 700 ° C or higher.

The amount of water introduced in the above dissolution step is added three times the amount of salt plant raw material.

Drying in the above drying step is carried out by freeze drying, spray drying and hot air drying.

The dried product obtained by drying the aforementioned filtrate may be ground into uniform particles through a grinding process.

Vegetable salt according to the present invention prepared by the method as described above is that the content of NaCl 80% by weight or more.

When the results of the analysis of the components of the raw material of the salt plants (tung bark) before the production method according to the present invention and the finished product of the vegetable salt obtained through the production method according to the present invention are as follows.

First, Tables 1, 2, 3, and 4 below request the raw material of salty plants from the salt plants before manufacturing the vegetable salt through the process according to the present invention to analyze the components contained in the raw material of As a result, Tables 1, 2 and 3 show the results of analysis of the nutrients and free amino acid components contained in the raw bark powder raw material by requesting the Korea Food Development Institute from the powder pulverized by freeze drying the raw bark raw material.

Unit: mg / 100g Analysis item content Analysis method Vitamin A Not detected HPLC Vitamin c 126 HPLC Potassium (K) 2137.2 Sodium (Na) 11175.9 Calcium (Ca) 549.9 ICP-AES Fe 9.7 Phosphorus (P) 259.7

Unit: g / 100g Analysis item content Test Methods Moisture 4.4 Food Code (Oven Drying Method) Total fat 2.2 Food Code (Ether Extraction Method) Protein 10.2 Food Code (Kjeldahl Method) Ash 33.3 Food Code (Painting Law) Fructose 0.0 Glucose 8.2 Sucrose 1.4 Food Code (ICP-AES) Maltose 3.9 Lactose 0.0

Unit: mg / 100g Amino acid composition content Test Methods Aspartic acid 1245.0 HPLC (AccQ-tag) Serine 539.2 HPLC (AccQ-tag) Glutamic acid 1539.9 HPLC (AccQ-tag) Glycine 593.1 HPLC (AccQ-tag) Histidine 222.6 HPLC (AccQ-tag) Threonine 497.8 HPLC (AccQ-tag) Arginene 554.1 HPLC (AccQ-tag) Alanine 628.3 HPLC (AccQ-tag) Proline 530.4 HPLC (AccQ-tag) Cystein 0.0 HPLC (AccQ-tag) Tyrosine 349.6 HPLC (AccQ-tag) Valine 572.7 HPLC (AccQ-tag) Methionine 169.8 HPLC (AccQ-tag) Lysine 670.6 HPLC (AccQ-tag) Isoleucine 478.6 HPLC (AccQ-tag) Leucine 775.3 HPLC (AccQ-tag) Phenylalanine 542.1 HPLC (AccQ-tag)

On the other hand, Table 4 below shows the results of analyzing the mineral components contained in the raw material of the bark powder by the Korea Institute of Science and Technology commissioned by the Korea Institute of Science and Technology.

Unit: weight% ingredient Na Ca K Sr Mg B HCO ₃ ^- Cl ^- Br ^- SO ₄ ^2- content 6.27 0.65 0.90 0.0041 1.03 0.0054 0.49 9.18 0.048 2.03 Analysis method AAS ICP AAS ICP ICP ICP WET IC IC IC

The following examples show the results of the analysis of the components of the finished product of the vegetable salt obtained through the production method according to the present invention, but these examples describe the present invention in more detail, but the scope of the present invention is limited to no.

Example 1

Take the joints and wash them twice with sea water or brine to remove foreign substances such as mud flat muds attached to the joints, and then finely cut them in steps 1, 2 and 3 at low and high temperatures for a predetermined time. Through the process, the raw bark raw material was sintered, and the raw bark raw material was dissolved in 3 times of water, and then filtered through a conventional filter to obtain a filtrate.

The filtrate obtained through the filter was dried by hot air drying to obtain particulate vegetable salts, and then ground to obtain uniform particles of vegetable salts.

The following Table 5 shows the results of the salinity and safety of the plant salt prepared from the bark of the salt plants as a finished product through the salt manufacturing method of the present invention, commissioned by the Korea Institute of Science and Technology.

Unit: weight% ingredient NaCl Total Cl moisture SO ₄ ^2- As Pb CD Hg content 89.2 50.8 0.078 0.30 Less than 0.00005 Less than 0.0002 Less than 0.00005 Less than 0.000001 Analysis method AAS WET WET WET ICP AAS AAS AAS

As in the above-described embodiment, the vegetable salt according to the present invention was prepared by washing the collected salt plants to remove foreign substances, slicing them, and then crushing the extract obtained by hot water extraction to dry and crush the particles uniformly. Similarly, vegetable salts containing almost no heavy metals such as As, Pb, Cd and Hg can be obtained.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

As described above, in the present invention, after washing and rinsing salt plants such as spurs, parsley, seaweed herbs, and larvae, the first, second, and third painting processes are performed step by step at a low temperature and a high temperature for a predetermined time. After painting the raw bark raw material and dissolving the raw bark raw material in 3 times amount of water, it is filtered through a conventional filter to obtain a filtrate, dried by hot air drying method, and pulverized to obtain uniform particle vegetable salt. As a low salinity, a high mineral content, there was an effect that can easily obtain a vegetable salt that contains little or no heavy metal harmful to the human body.

In addition, the present invention provides a method for obtaining vegetable salts with low salinity and high mineral content from salt plants such as spurs, spurs, turkeys, seaweeds, and sea scents. Salt plants, such as algae odor, have the effect of revealing the source of salt that salt can be produced.

Claims (7)

(Correction) collecting the salt plants to remove foreign substances by washing with sea water or 2 to 3% saline; and, Crushing or slicing the saline plants from which the foreign substances have been removed; First sintering the shredded or shredded salt plant material at a temperature of 150 to 250 ° C. for 30 to 60 minutes to reduce the volume of the salt plant material; Second incineration of the first incinerated salt plant raw material at 500 ° C. for 2 to 5 hours; Tertiary incineration by heating the secondary incinerated salt plant material at a temperature of 700 ° C. for 2 to 5 hours; Injecting three times the amount of water into the salt plant raw material discharged by the painting step to dissolve various mineral components and salt components in the introduced water; Filtering the mixture of liquids in which the various mineral components and salt components are dissolved to remove insoluble contents; Drying the filtrate in an insoluble content removed by the filtering means; And Method for producing a vegetable salt comprising the step of pulverizing the dried product obtained by drying the filtrate to be uniform particles. (delete) delete (delete) (delete) (delete) Vegetable salt prepared by the method of claim 1.