KR100508217B1 - granule type green onion salt having green onion and manufacture method thereof - Google Patents

Abstract

Disclosed is a granular soybean salt containing leek and a manufacturing method thereof. This leek salt and its manufacturing method is to eliminate the hassle of adding the leek and salt separately to the food, according to the salt, in the form of powder by passing through a filter net of ＃ 30-＃ 60 after grinding the processed salt Obtaining a powder; Cut the green onion into 1-3mm, heat denature the sliced green onion at 75-95 ℃ for 30 seconds-3 minutes, and then dry the blazed leek with hot air at 60-80 ℃ for 6-10 hours. Pulverizing and passing through a filter net of # 30-# 60 to obtain a powder of green onion powder; Kneading by mixing 57.5 parts by weight of water with 87.5-93.5 parts by weight of the salt powder and 6-12 parts by weight of green onion powder; A mixture molding step of supplying the mixture to a granulator having a discharge hole of 0.1-3 mm to mold the mixture into granules; And drying the molded granules with hot air at 75-90 ° C for 30 min-1:30 min to obtain granular soybean salt. According to the present invention, by using soybean salt in the cooking of food, the hassle can be eliminated during cooking, and the soybean-flavor-specific flavor is provided only by soybean salt, and since it has a granular shape, dissolution is fast and long-term storage is possible.

Description

Granular green onion salt containing green onion and manufacturing method thereof

The present invention relates to a granular leek salt containing leek and a method of manufacturing the same, in particular, finely pulverized powdered salt mixed with dried and finely pulverized leek and water, and then formed into a granulator and dried leek It relates to a granular soybean salt containing and a method for producing the same.

In general, the salt added in the process of cooking soup or steamed crab is used to match the food, seasoning garlic and leeks are used to add the flavor and flavor of garlic or leek to the food.

Among these spices, garlic is processed in a chopped state to make it convenient to use, but the leeks must have been inconvenient to use after cutting to a certain size after washing. In addition, there was also the inconvenience of adding salt and leek, respectively, to the food separately.

Therefore, in order to alleviate this inconvenience, there is an urgent need to develop a salt product containing leek that can be used simultaneously with salt while maintaining the flavor of leek.

The present invention is invented to solve the problems of the prior art as described above, the present invention is to provide a salt in the form of granules containing leek so as to solve the liver and seasoning of the food at the same time when cooking the food.

The present invention for solving the above technical problem is dried and pulverized, passed through the filter network of ＃ 30-＃ 60 87.1-93.5% by weight of the processed salt; cut raw leek 75-95 ℃ 6.0-12 wt% of leek powder, which was blanched at 30 seconds-3 minutes, dried with hot air at 60-80 ° C. for 6-10 hours and then pulverized with a dry grinder and passed through a filter network of ＃ 30- ＃ 60; And 0.1-0.9% by weight of water; provides a granular leek salt containing leek, characterized in that it comprises a.

On the other hand, the present invention is a step of obtaining a salt powder in the form of powder by passing through a filter net of ＃ 30-＃ 60 after grinding the processed salt; Drying and crushing the raw green onion and passing through a filter net of # 30-# 60 to obtain a powder of green onion powder; Kneading by mixing 57.1 parts by weight of water with 87.1-93.5 parts by weight of the salt powder and 6-12 parts by weight of the green onion powder; A mixture molding step of supplying the mixture obtained in the kneading step to a granulator having a discharge hole of 0.1-0.2 mm to shape the mixture into granules; And drying the granules formed in the mixture molding step with hot air at 75-90 ° C. for 30 minutes to 1 hour 30 minutes to obtain granular soybean salt. It provides a manufacturing method.

At this time, the step of obtaining the leek powder is a step of cutting the raw leek into 1-3mm; Denature the shredded green onions at 75-95 ° C for 30 seconds-3 minutes to thermally denature the enzyme; And drying the blanched leek with hot air at 60-80 ° C. for 6-10 hours.

As described above, according to the present invention, the dehydrated green onions are denatured at 75-95 ° C. for 30 seconds to 3 minutes, and the dehydrated green onions are dried by hot air at 60-80 ° C. for 6-10 hours, and the color and color of leek are inherent. After having a flavor, finely pulverized, and mixed with the processed salt in fine powder state and kneaded by adding an appropriate amount of water, and then molded into a granule form with a granulator, it is fast to dissolve, at home or outdoors Easily provided to various cooking foods that can be used simultaneously for liver and seasoning.

Hereinafter, the present invention having the characteristics as described above will be described in detail with reference to the accompanying drawings.

First, in order to obtain the soybean salt according to the present invention, the processed salt (burning, molten salt Nacl 90% or more) is ground to a fine particle size. The salt particle size of the salt plays an important role in the dough forming force, that is, the granule formation rate. If the particle size is below the set value, the dough forming power is lowered, and the resultant is difficult to form. There is a difficult problem.

In this embodiment, the processed salt is ground using a dry mill (Cullatti Type MFC, Cullatti LTD. USA), and then passed through a mesh of 30-60 mesh.

At this time, according to the KS (KS) industrial standard, # 10 is 1.7 mm, # 20 is 850 µm, # 30 is 600 µm, # 40 is 425 µm, # 50 is 300 µm, and # 60 is 250 µm.

The desired particle size can be obtained from the crushed salt using each filter net of such a standard, but preferably, the salt passed through the filter net of # 40 is selected.

As shown in Table 1 below, the particle size of salt affects the granulation rate.

Table 1

Salt crushing granularity ＃ 10 ＃ 20 ＃ 30 ＃ 40 ＃ 50 ＃ 60 Granule content Granule content Granule content Granule content Granule content Granule content 50 g 1.9% 4.5% 5% 12.3% 12.5% 13.8% 60 g 5% 6.5% 7% 14.8% 14.9% 15.3% 70 g 12% 6.9% 8.2% 18.1% 18.8% 19.4% 80 g 13.4% 12.3% 10.4% 22.4% 23.1% 24.8%

As shown in Table 1, it can be seen that the smaller the grain size of salt (＃ 30-60, 600㎛-250㎛), the higher the granule formation rate.

Table 1 is added to 50g, 60g, 70g, 80g of water, respectively, to the salt of powder form 1Kg that passed through each filter net, kneaded and molded into granules with a granulation machine, and randomly preempted 0.5g of granules It is the result of the granule formation rate (%) which determined the granule number within 1-3 mm of the total granule number as a content (%). As a result, the smaller the particle size of the salt, the more preferable was the formation rate of granules, the most preferred amount of water is 80g.

At this time, the granules may be formed even when the particle size is less than the set value (＃ 30 600㎛) or above (＃ 60 250㎛) as described above, but when the particle size is less than the set value, the granularity is so large that the formation rate of the granules is too low. When it is lowered and is higher than the set value, the granule formation rate is high, but it is difficult to grind above the set value. Therefore, it is most preferable to select a salt powder having passed through the filter network of # 40.

On the other hand, the leek powder to be added to the powdered salt is obtained as follows.

Raw green onion to be used in this embodiment is a spice vegetable grown in Jindo-gun, Jeollanam-do, was selected in the end of May and harvested in January and February of the following year, but is not limited thereto.

First, wash the selected green onions, cut the green leaves and the soft whites, and cut them into 1-3 mm width. The shredded green onions are then blanched at 75-95 ° C. for 30 seconds-3 minutes to thermally denature the enzyme. The thermal denaturation of enzymes contained in raw leeks is to maintain the green color inherent even in the drying step. In other words, if the enzyme is not thermally denatured, browning is intensified in the drying step to prevent this.

In this case, when the raw leek is thermally denatured at 75 ° C. or lower for 30 seconds or less, the enzyme is not completely denatured. If the raw leek is thermally denatured at 95 ° C. or higher for 3 minutes or more, the raw leek may ripen and recede. There is. As shown in Table 2, it was analyzed that boiling for 2 minutes at 85 ° C. with each temperature and time had the most practically preferred chromaticity.

The leek so blanched is dried by hot air at 60-80 ° C. for 6-10 hours to obtain dried leek.

This process is to maintain the green chromaticity of green onions with minimal processing cost, and the most suitable range of processing conditions could be obtained by various experiments.

In other words, raw green onion is processed and dried under respective temperature and time conditions to measure chromaticity after the granules are prepared to have the most favorable chromaticity.

The chromaticity was measured three times using a color difference meter (JS555, Color techno system co, LTD). The measured values were expressed as L value (lightness), a value (red / green), and b value (yellow / blue) which are Hunter color values. The X, Y, and Z values of the standard white plates used were 93.57, 95.45 and 113.22, respectively.

The results are shown in Table 2 below.

Table 2

Treatment contents additive Poaching Condition Drying temperature and time L a b Control 75 ℃ / 8hr 64.614 -1.676 28.848 Freeze drying (-80 ℃) 55 ℃ 24hr 82.201 -9.208 22.67 Vitamin Treatment Vit-C 0.2% 5 minutes immersion 65 ℃ / 10hr 67.1 -5.296 27.05 No treatment 65 ℃ / 10hr 80.531 -6.75 21.36 70 ℃ / 1 minute stroke 70 ℃ / 1 minute 70 ℃ / 8hr 69.503 -3.07 26.1 80 ℃ / 1 minute stroke 80 ℃ / 1 minute 70 ℃ / 8hr 66.975 -4.69 25.04 90 ℃ / 1 minute stroke 90 ° C / 1 min 70 ℃ / 8hr 65.91 -4.37 24.73 5 minutes immersion at 2% citric acid Citric acid 2% 5 minutes immersion 70 ℃ / 8hr 70.444 0.127 28.58 10 minutes immersion at 2% citric acid Citric acid 2% 10 minutes immersion 70 ℃ / 8hr 69.145 0.305 28.6 70 ℃ / 1 minute stroke 70 ℃ / 1 minute 65 ℃ / 10hr 68.759 -3.04 25.17 80 ℃ / 1 minute stroke 80 ℃ / 1 minute 65 ℃ / 10hr 70.421 -4.25 23.86 90 ℃ / 1 minute stroke 90 ° C / 1 min 65 ℃ / 10hr 68.187 -5.31 23.2 5 minutes immersion at 2% citric acid Citric acid 2% 5 minutes immersion 65 ℃ / 10hr 79.049 -5.25 23.48 10 minutes immersion at 2% citric acid Citric acid 2% 10 minutes immersion 65 ℃ / 10hr 78.74 -5.12 23.42

At this time, the analytical value to be noted is mainly due to the value of a (red /) due to the necessity of making the green onion dry powder which maintains the color of the green color in order to prepare the granulated salt suitable for the visual palatability of the consumers by mixing the processed leek and the salt of the powder. green).

The a value of the control (sample) was browned to 1.676, but the chromaticity of 65 ° C / 10Hr drying after freeze-drying, vitamin C 0.2% addition 65 ° C drying, untreated 65 ° C / 10Hr, and 90 ° C / 1 min blanching Most appropriately analyzed.

First, the freeze-dried sphere had a color value of -9.208, which was excellent in color by far, but this was a level comparable only because of the high equipment cost and processing cost burden, and also, the untreated 65 ° C / 10Hr was -6.75, which was excellent in color. This also has a problem that takes a lot of drying time and the resulting cost increases.

The most practical form was the most suitable form of hot-air dried for 1 hour after boiling at 90-80 ° C. for 8 hours at 70 ° C., and thus, it was set as the conditions for preparing the dried leek powder.

After crushing the dried leek under these conditions with a dry grinding machine (Cullatti Type MFC, Cullatti LTD. USA), ＃ 10 is 1.7mm, ＃ 20 is 850㎛, ＃ 30 is 600㎛, ＃ 40 is 425㎛, ＃ 50 Silver 300 µm and # 60 pass the crushed green onions through the Filter network of # 40 (425 µm) in a filter network of 250 µm.

In this case, the pulverized green onion may be used by passing through a filter network of ＃ 10-＃ 20, but in this case, the particle size of the green onion is so large that the granule formation rate of the final result is reduced, and finer powder is obtained to improve the granule formation rate. However, it is difficult to grind the dried leek to pass through the filter network of # 60.

Therefore, the green onion powder passing through the filter net of # 30-# 40 is the most suitable for granulation.

When the salt powder and the leek powder is obtained by the above process, the leek powder and water are added to the salt powder and mixed. At this time, the mixing ratio of each component is as follows. The salt powder is kneaded by mixing 57.1 parts by weight of water with 87.1-93.5 parts by weight and 6-12 parts with the leek powder.

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The mixing ratio of each component will have a significant influence along with the particle size of each component under the conditions of granulation rate of the final product (granular salt formed in the granulated state).

When the salt powder is 87.1 parts by weight or less, granules are formed, but the granule formation rate is remarkably lowered, resulting in inferior commerciality. There is a problem that can not be reduced or its function.

Table 3 shows the results of mixing the different mixing ratios of the components, analyzing the granule formation rate after preparing granules with a granulator. At this time, the sum of the mixing ratios of the respective components exceeds 100. However, since the mixture evaporates most of the water through the drying step, only a predetermined amount of moisture exists in the finally obtained green onion salt, and the sum of the components of the green onion salt is 100 or less.

Table 3

             Mixed raw material name Mixing example 1 Mixing example 2 Mixing example 3 Salt powder (parts by weight) 93.5 91.5 89.5 Green onion powder (parts by weight) 6 8 10 Water (parts by weight) 8 8 8 Granulation rate (%) 88 87.4 87

 As shown in Table 3, Mixing Example 1 and Mixing Example 2 have a high molding rate of granules, but instead, the addition amount of the leek powder is 10 parts by weight or less. Therefore, it is not suitable to perform the function of seasoning while making the flavor of leek.

In contrast, in the mixing example 3, the amount of salt powder is less than the mixing example 1, 2, but the amount of soybean powder is 10 parts by weight to perform the function of salt, but also to perform the indigenous function (season function) sufficiently. It was determined that it could. Therefore, the mixing ratio of the salt powder, the green onion powder and the water is most preferably 89.5 parts by weight of the salt powder, 10 parts by weight of the green onion powder, and 8 parts by weight of water.

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In order to granulate the mixture thus mixed, the mixture is fed to a granulator to form the mixture into granules.

At this time, the granulator may be provided with a variety of structures. That is, a structure in which the mixture is forcibly supplied into the granules by discharging the mixture from the inner side of the cylindrical granule discharge member having the discharge hole of 0.1-0.3 mm, or the nozzle is conveyed with a screw to finally produce a nozzle having the discharge hole of 0.1-0.3 mm. By discharging it through, the mixture can be molded into granular form.

Such granulators are not limited in structure or form, but are satisfied as long as they can form the mixture into granules of 0.1 mm to 0.3 mm, preferably 0.2 mm.

When the size of the granules formed by the granulator is 0.1 mm or less, it is difficult to fulfill the function as granules containing leek, and when 0.3 mm or more, dissolution is slowed, so about 0.2 mm is most preferred. This is because, when the granules are about 0.2 mm, the chromaticity of the added green onions is appropriate, and the green onions are sufficiently contained.

Thus, before commercializing the granular soybean salt prepared by the granulator, it is dried using a hot air dryer (DS-80-1, Dasol Science, Korea).

In the drying process, a granular spring onion salt is obtained by drying for 30 minutes to 1 hour 30 minutes with a hot air of 75 ° C. to 90 ° C. using a hot air dryer.

At this time, when the hot air temperature is below 75 ° C and the drying time is 30 minutes or less, evaporation of water does not occur easily, so that it is difficult to obtain a desired moisture content. The hot air temperature is 90 ° C or more and the drying time is 1 hour 30 minutes. In case of abnormality, a lot of water is evaporated, and thus, the desired water content cannot be obtained.

Therefore, it is preferable to make hot air temperature into 82 degreeC, and to make drying time into 1 hour. At this time, the water (water) contained in the mixture mixed in the mixing step of each component is dried to be removed to a certain level through the drying process, so that the sum of the composition ratio of each component constituting the final result is 100 or less As such, when the hot air temperature is 82 ° C. and the drying time is about 1 hour, dried granular soybean salt of 89.5% by weight of salt, 10% by weight of leek, and 0.5% by weight of moisture can be obtained. Here, when the moisture content of the dried granular soybean salt is less than 0.1% by weight, it is too dry to easily break the granular shape, and when it is more than 1.5% by weight, long-term storage becomes difficult.

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Therefore, as described above, it is preferable that the dried soybean salt is 89.5% by weight, the leek is 10% by weight, and the moisture content is 0.5% by weight. This is because when the dried soybean salt has the above-described ingredient content, it can satisfy both the salt function and the leek function.

(Comparative Example)

      Inspection Items Unadded Granulated Salt 6% leek addition Add leek 8% Add 10% leek Remarks Large wave direction 1.8 2.8 3.9 Stronger toward 5 Whole flavor 1.8 2.3 3.4 4.2

The comparative example was kneaded according to the mixing ratio of 89.5 parts by weight of powdered salt, 10 parts by weight of soybean powder, 8 parts by weight of water, and then formed into a granular form and dried, salt of 87.1-93.5% by weight, leek 6.0-12% by weight, water Compared with the leek salt of 0.1-0.9% by weight and granulated salt prepared only with salt, the total fragrance and taste of 30 professional panelists were compared. In other words, after the granular soybean salt was completely dissolved in a purified water at 35 ° C., the granular salt with no leek, the degree of leek fragrance, and the overall flavor were measured by the sensory test.

As shown in the comparative example, it can be seen that the large leek flavor and overall flavor of the granular leek salt are higher as more leeks are added.

(Test example)

Inspection items L value a value b value Final moisture content Leek 6% granulated salt 64.788 -4.343 19.824 0.5% Green onion 8% granulated salt 57.788 -6.694 20.255 0.54% Green onion 10% granulated salt 58.892 -7.806 21.246 0.5% Green onion 12% granulated salt 56.778 -7.948 20.825 0.5%

The test example is a result of measuring the chromaticity of the dried granular soybean salt. As shown in Test Example 1, the higher the content of the soybean powder, the more the a value (red / green) was -7.948, indicating that it had the best green color.

(Example 1)

93.5 parts by weight of salt powder passed through ＃ 30 filtration net, 6 parts by weight of dried soybean powder through ＃ 40 filtration net, and 8 parts by weight of water.The mixture is mixed with a granulator with a nozzle having a size of 0.2mm. After the granules were prepared, they were dried with hot air at 82 ° C. for 1 hour to obtain granular soybean salt having 93.5 wt% of salt, 6 wt% of leek powder, and 0.5 wt% of moisture.

 (Example 2)

91.5 parts by weight of salt powder passed through ＃ 40 filter net, 8 parts by weight of dried soybean powder passed through ＃ 40 filter net, and 8 parts by weight of water.The mixture is mixed with a granulator with a nozzle having a size of 0.2mm. After the granules were prepared, they were dried for 1 hour with hot air at 82 ° C. to obtain granular leek salt having 91.5% by weight of salt, 8% by weight of green onion powder, and 0.5% by weight of water.

(Example 3)

89.5 parts by weight of salt powder passed through ＃ 40 filtration network, 10 parts by weight of dried soybean powder passed through ＃ 40 filter network, and 8 parts by weight of water, and the mixture is mixed with a granulator with a nozzle having a size of 0.2 mm. After the granules were prepared, they were dried with hot air at 82 ° C. for 1 hour to obtain granular leek salt having 89.5 wt% of salt, 10 wt% of leek powder, and 0.5 wt% of moisture.

(Example 4)

87.1 parts by weight of salt powder passed through 40 filtration net, 12 parts by weight of dried soybean powder passed through ＃ 40 filtration net, and 8 parts by weight of water.The mixture is mixed with a granulator with a nozzle having a size of 0.2mm. After preparing the granules, the resultant was dried with hot air at 82 ° C. for 40 minutes to obtain granular leek salt having 87.1 wt% of salt powder, 12 wt% of leek powder, and 0.9 wt% of moisture. Thus, according to each of the above embodiments, the component content of the granular soybean salt, which is the final product obtained through the mixing step, the forming step and the drying step, is 87.1-93.5 wt% of processed salt, 6.0-12 wt% of leek powder, and water content of 0.1. It can be seen that it is in the range of 0.9% by weight. However, as described in Comparative Examples, Test Examples, and Example 4, 89.5 parts by weight of salt powder, 10 parts by weight of dried soybean powder passed through a? 40 filter network, and 8 parts by weight of water were mixed, and in a granule shape with a granulator. Soybean salt obtained by drying for 1 hour with hot air at 82 ° C. to be 89.5% by weight of salt, 10% by weight of soybean powder, and 0.5% by weight of water is the most suitable for the degree of leek fragrance and overall flavor of soybean salt. Able to know.

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According to the granular leek salt containing the leek according to the present invention and a method for manufacturing the same, by using the leek salt when cooking food, the hassle of slicing the leek and seasoning with salt can be eliminated, so that food can be easily cooked. It is possible to provide the flavor of the leek with only leek salt, and in particular, since it has a granular shape, dissolution is fast and long term storage is provided.

1 is a process chart for explaining a method for manufacturing soybean salt according to the present invention.

Claims (5)

delete delete 87.1-93.5% by weight of the processed salt which is dried and pulverized and passed through a filter net of # 30-# 60 to form a powder; Chop raw leeks for 30 seconds-3 minutes at 75-95 ℃, dry them with hot air at 60-80 ℃ for 6-10 hours, then grind them with a dry grinder and pass through a filter net of ＃ 30-＃ 60. Wt% leek powder; And 0.1-0.9 weight percent moisture; Granular soybean salt containing leek, characterized in that it comprises a. Pulverizing the processed salt and passing the filter network of # 30-# 60 to obtain a salt powder in powder form; Drying and crushing the raw green onion and passing through a filter net of # 30-# 60 to obtain a powder of green onion powder; Kneading by mixing 57.1 parts by weight of water with 87.1-93.5 parts by weight of the salt powder and 6-12 parts by weight of the green onion powder; A mixture molding step of supplying the mixture obtained in the kneading step to a granulator having a discharge hole of 0.1-0.3 mm to mold the mixture into granules; And Drying the granules formed in the mixture molding step with hot air at 75-90 ° C. for 30 minutes to 1 hour 30 minutes to obtain granular soybean salt; Granular soybean salt manufacturing method containing green onion, characterized in that comprises a. The method of claim 4, wherein the obtaining of the green onion powder, Chopping the raw leeks into 1-3 mm; Denature the shredded green onions at 75-95 ° C for 30 seconds-3 minutes to thermally denature the enzyme; And Drying the thermally denatured leek with hot air at 60-80 ° C. for 6-10 hours; Granular soybean salt manufacturing method containing leek, characterized in that further comprises.