KR100865268B1 - The process making a charcoal-furnace usingsun-dried salt - Google Patents

Abstract

The present invention is to purify the natural salt with baked salt using a conventional charcoal kiln, more specifically, to heat the charcoal kiln by accommodating earthenware filled with natural salt in a conventional traditional charcoal kiln to burn charcoal The present invention relates to a method for preparing roasted salt using a charcoal kiln, which is heated to a high and low temperature to remove impurities such as heavy metals contained in sun salt and to purify the taste to obtain a smooth and tasty high-quality roasted salt.

The present invention is to bake together the natural salt accommodated in the charcoal by the process of baking charcoal in a conventional charcoal kiln to obtain a baked salt refined at a low price without the production of a separate kiln and using no fuel, long-lasting and high temperature By heating, it removes harmful substances such as dioxins and various impurities, makes it soft and tastes good, and refines salty taste to increase umami taste. Therefore, it is possible to obtain roasted salt which can contribute to improvement of marketability and national health. Invention.

Natural salt, refined, charcoal kiln, charcoal, baked salt,

Description

Roasted salt manufacturing method using charcoal kiln {The process making a charcoal-furnace usingsun-dried salt}

1 is a perspective view showing a charcoal kiln of the present invention.

2 is a plan sectional view of FIG.

3 is a side cross-sectional view of FIG.

Figure 4 is a state of use of onggi applied to the present invention.

Sign Description

10; Home 20; Onggi 21; Natural Salt

100; Charcoal kiln 101; Agung 102; communication

The present invention is to purify the natural salt with baked salt using traditional charcoal kiln, and more specifically, to heat the charcoal kiln by accommodating earthenware filled with natural salt in a conventional charcoal kiln to burn charcoal The present invention relates to a method for preparing roasted salt using a charcoal kiln, which is heated to a high and low temperature to remove impurities such as heavy metals contained in sun salt and to purify the taste to obtain a smooth and tasty high-quality roasted salt.

Salt is a salty white crystal whose main ingredient is sodium chloride (NaCl), which contains moisture, calcium, magnesium, potassium, etc., and sodium chloride NaCl is the main ingredient. Is also used.

In animals, salt is physiologically indispensable and is present in the body, especially in the blood, and its sodium ions are important for maintaining osmotic pressure by balancing with potassium ions in cells.

Healthy human blood contains about 0.9% of salt, and lack of salt intake reduces digestive fluids, loss of appetite, and lack of salt over a long period of time can lead to lethargy, boredom, fatigue and mental anxiety. This is happening. Sodium is also always balanced in the body with much potassium in plant foods.

On the other hand, excessive salt intake is a cause of hypertension, and acute salt overdose causes diarrhea by preventing water absorption in the intestine.

In Korea, the amount of salt consumed per person is less than 10g per day, but less than 5g is recommended by the World Health Organization (WHO).

However, in modern food cultures, consumers who add more than the recommended amount of health authorities and consume large amounts of food use processed salt to minimize the intake of sodium chloride (Nacl) as it is considered to be a factor of various adult diseases due to the increase in salt intake. Done.

That is, salt is made of natural salt, rock salt, refined salt, recontaminated salt, processed salt, etc. Natural salt is made by natural evaporation of sea water by entering the reservoir using solar heat and wind, and the salinity is generally about 80-90%.

Rock salt is a salt that is naturally layered and buried in the ground. It is crushed, sorted and processed, and is widely used for industrial purposes and food. It has a salinity of more than 96%.

Purified salt is made by electrolyzing only Na + ions and Cl- ions by putting sea water in a filtration tank, adding a concentrated function to an evaporation tube to evaporate water, putting it in a centrifuge, and drying it completely in a dryer with 0.01% moisture. As high as 99% or higher, magnesium is removed and the hygroscopicity is low.

Re-desalting is made by recrystallizing the raw salt after dissolving, dehydrating and drying. It is usually made by mixing about 20% of natural salt and about 80% of imported salt and heating it at 110-120 ℃ for 18-20 hours. Is higher than 90%.

Processed salt is salt which the raw material salt was transformed by the method of roasting, burning, melting | fusing, etc., or the salt processed into the food additive.

Among the salts described above, sun salt, which contains minerals beneficial to the human body, is used a lot as salt, but sun salt has a problem that impurities such as heavy metals are included as the sea water is polluted with various pollutants by recent industrialization.

Therefore, it is known that bamboo salt is baked nine times by reprocessing the natural salt and bamboo salt and simple baked roasted salt are used. However, processed salt has a case of detecting dioxin caused by contaminated seawater. Dioxins are believed to be produced during misunderstandings and mishandling.

Dioxins are known to exceed the WHO's daily allowance of 240 kg TEQ / 60 kg / day.

In view of the above problems, the Republic of Korea Patent Laid-Open Publication No. 2003-0095806 discloses carbon charcoal by burning wood in a conventional method in ocher charcoal kiln, and removes charcoal from the heated ocher charcoal kiln. After cooling to ~ 350 ℃ put the sun salt in a heat-resistant metal container (earthen bowl) inside the ocher charcoal kiln sealed inlet and heated for about 22 to 24 hours characterized in that the refining method of sun salt using ocher charcoal kiln Although known, these tablets are disadvantageous in that the harmful substances in the natural salt cannot be more clearly removed by heating by short heat and short-term heating, and problems in which the taste is not achieved.

And another prior art Republic of Korea Patent No. 10-0432435 is heated by heating means such as gas, petroleum and the like, and laminated the ocher container containing the natural salt therein so that the temperature inside the Bulma to be 460 to 470 ℃ After the first heating, the temperature was lowered to 360 to 370 ° C by cooling again, and then ignited again, and the second heating was reduced to 460 to 470 ° C after undergoing a fire heating step of 11 to 12 hours for a total of 560 to 570 ° C. Ocher salt production method has been devised to bake salt in a reduced fire heating step of a total of 17 to 26 hours to raise the temperature to reach 780 ℃ and then wait until 200 to 230 ℃.

This prior art has the disadvantages of the cost of manufacturing a separate sea horse, the adjustment to set the temperature change over several times, and the temperature setting over the several times, so that the operator always observes carefully and when the temperature change is not accurate, the baked salt in the kiln This is a disadvantage that must be discarded in the whole amount, especially when the temperature and time suggested by the technology can not be precisely controlled, there is a disadvantage that a large amount of harmful substances such as dioxin is formed, which can not be used for food or medicine will be.

The food standards and regulations of the Korea Food and Drug Administration for salt, processed foods, are shown in the following table.

 Type item  Sun salt  Salt of salt  Burned and molten salt  Refined Salt  Processed Salt  Sodium Chloride (%)  70.0 or more  88.0 or more  88.0 or more  95.0 or more  35.0 or more   Total Chlorine (%)  40.0 or more  54.0 or more  50.0 or more  58.0 or more  20.0 or more  moisture(%)  15.0 or less  9.0 or less  4.0 or less  4.0 or less  5.5 or less   Insoluble content (%)  0.15 or less  0.02 or less  3.0 or less  0.02 or less  -   Sulfate ion (%)  5.0 or less  0.8 or less  1.5 or less  0.4 or less  2.5 or less   Quarter (%)  0.2 or less  -  0.1 or less  -  -   Arsenic (mg / kg)  0.5 or less  0.5 or less  0.5 or less  0.5 or less  0.5 or less   Lead (mg / kg)  2.0 or less  2.0 or less  2.0 or less  2.0 or less  2.0 or less   Cadmium (mg / kg)  0.5 or less  0.5 or less  0.5 or less  0.5 or less  0.5 or less   Mercury (mg / kg)  0.1 or less  0.1 or less  0.1 or less  0.1 or less  0.1 or less  Ferrocyanide (g / kg)  Not detected  0.010 or less  0.010 or less  0.010 or less  0.010 or less

Grilled salt recommended by KFDA can be passed through KFDA's test standards by being manufactured after high temperature treatment of 800 ℃ or higher, but in the prior art, there is a problem in producing grilled salt at low temperature due to the high cost to increase this temperature. Doing.

The present invention has been devised to improve the above problems, in particular, by baking the natural salt accommodated in the charcoal by the process of baking charcoal in a traditional charcoal kiln, there is no separate kiln production and baked at an affordable production price without using a separate fuel By purifying the salt and heating it by continuous heat for a long time and removing harmful substances such as dioxin, it is possible to obtain a large amount of grilled salt at a cheaper production price. The purpose is to make it work.

The conventional charcoal kiln for obtaining the roasted salt of the present invention, as is well known, constitutes a hemispherical kiln by appropriately mixing the soil and stone, and the wood, especially oak, which is a charcoal raw material, is placed thereon to ignite.

In particular, the present invention can obtain a more preferable baked salt by selecting the step of producing white coal.

Referring to the preferred embodiment according to the production process of the charcoal of the present invention in more detail as follows.

1 is a perspective view showing a charcoal kiln of the present invention, Figure 2 is a cross-sectional view of Figure 1 and Figure 3 shows a side cross-sectional view of FIG.

1 and 2 and 3 of the present invention, as shown in Figure 10 to form approximately 10 receiving grooves 10 formed up and down on the inner wall surface of the conventional charcoal kiln 100 is built by mixing soil and stone The charcoal kiln is composed of charcoal kilns.

It is natural that the receiving groove 10 can be increased or decreased depending on the size of the charcoal kiln 100, and the first grilled onggi 20 of the size that can be seated in the receiving groove 10 can stack approximately 10 It is preferable that the charcoal kiln 100 improved in length.

The pottery 20 is stacked in an pottery stacking step of laminating the pottery 20 provided in the pottery step of filling the selected natural salt to about 70% in the receiving groove 10 formed in the inner wall of the charcoal kiln 100.

And in the process of manufacturing white coal, the wood injection step of loading the oak, such as the charcoal raw material in the charcoal kiln (100), and loading the charcoal kiln (100) to block the inlet and ignite the fire in the firewood (101) and also controls the wind hole Carbonization is performed by adjusting the temperature and the intensity of the fire.

The oak may vary in amount depending on the size of the charcoal kiln (100), but in the present invention loaded 10 tons (ton) in the bottom area of 2-3 charcoal.

With this ignition, the charcoal kiln 100 is continuously subjected to a carbonization step of maintaining a temperature of approximately 600 ℃ for 5 days.

In this sustained carbonization, trace amounts of oak and primary oak flavors form primary roasted salts that are adsorbed by salt.

When the carburizing step is performed after the carbonization step, the archery 101 is further opened and maintained for about 10 hours to perform a carburizing step in which the temperature in the kiln forms a high heat of about 1200 ° C.

At this time, the primary roasted salt is melted at a high temperature to remove impurities and to form a better roasted salt.

When the refining step is completed, open the archery (101) to take out the charcoal, cover the digestion (mixing soil and ash to the axis) to cover the digestion (charcoal) to turn off the fire to get charcoal to obtain charcoal.

As a step of this process, charcoal of white charcoal is hard charcoal because the surface is white and refined at high temperature and quenched. The charcoal rate is 12 to 13%.

The charcoal kiln (100) cools down after 24 hours after the end of the production of charcoal through the cooling step to cool to the extent that people can enter into the charcoal kiln (100) Onggi (20) stacked on the inner wall receiving groove (10) ) And take out the roasted salt from the Onggi (20) and process and package it to obtain a high-quality roasted salt in the roasted salt production step to produce roasted salt.

Reference numeral 102 denotes communication and 21 denotes natural salt or grilled salt.

The present invention is a natural salt that is baked while increasing the flavor and taste by further absorbing far-infrared rays emitted from the oak flavor and charcoal kiln 100 inherent soil (ocher and stone or gravel) in the carbonization step and maintaining high heat It removes impurities, softens and tastes good, and refines salty taste to increase umami. Therefore, it contributes to the improvement of marketability and national health.

The kiln temperatures of about 600 ° C. and 1200 ° C. presented in the embodiment of the present invention are presented as examples and may be carried out in a difference of about 100 ° C. before and after the present temperature.

Embodiment of the present invention

The present invention comprises approximately 10 receiving grooves 10 formed up and down on the inner wall of the conventional charcoal kiln 100 constructed by mixing soil and stone with a floor area of 2 to 4 pyeong and filled with selected natural salts. The first roasting pottery 20 was stacked in the receiving groove 10 so as not to fall into the mud and set up 10 tons of oak to burn charcoal, block the entrance and set fire to the archery 101 formed at the entrance.

And by controlling the wind hole of the archery 101 to maintain the temperature in the kiln approximately 600 ℃ went through a carbonization step of continuous heating for 5 days.

Then, after the carbonization step, the air hole of the archery 101 is expanded to increase the oxygen supply, and thus, the refining step in which the fire is formed at a high temperature for about 10 hours is carried out and the temperature in the kiln is maintained at about 1200 ° C. Rough

After this refining step, open the archery (101), take out the charcoal in the high temperature state, cover the digestion, extinguish the fire and get the completed charcoal, and delay the 24 hours after the production of charcoal, the charcoal kiln (100) cools down and the charcoal kiln (100) Take out the onggi (20) stacked in the receiving groove 10 of the wall in the charcoal kiln 100 to the extent that people can enter into the to obtain the baked salt from the onggi (20) to obtain the baked salt and processing and packaging the baked salt By producing high quality roasted salt.

The baked salt is removed through the carbonization step and the refining step to remove the harmful substances contained in the natural salt, and in the carbonization step, the adsorbed far infrared rays emitted from oak incense and charcoal kiln (100) -specific soil (ocher and stone or gravel) Increased taste and high heat removes various impurities in the carbonization stage, softens and tastes good, and improves saltiness by purifying salty taste.

Baked salt according to the present invention was able to obtain a grilled salt as shown in the following table suitable for the standards and regulations of the Food and Drug Administration for processed food salt.

 Type item  Detection amount of the present invention   Sodium Chloride (%)  33.0 or more   Total Chlorine (%)  18.0 or more   moisture(%)  5.0 or less   Insoluble content (%)  Not detected   Sulfate ion (%)  2.0 or less   Quarter (%)  Not detected   Arsenic (mg / kg)  0.3 or less   Lead (mg / kg)  1.0 or less   Cadmium (mg / kg)  0.2 or less   Mercury (mg / kg)  Not detected  Ferrocyanide (g / kg)  Not detected

The present invention is to prepare a white charcoal using a conventional charcoal kiln, but a simple configuration that further comprises a receiving groove on the inner wall surface of the charcoal kiln for laminating the onggi filled with salt to be refined in the charcoal kiln and this charcoal kiln filled with sun salt By laminating the Onggi in the receiving groove, the continuous heating to about 600 ℃ by the carbonization step for 5 days and the heating to about 1200 ℃ for about 10 hours by the refining step can easily obtain the refined baked salt together with the white coal. During the carbonization and refining steps, it removes the harmful substances contained in the natural salt, and further absorbs far-infrared rays emitted from the oak flavor and charcoal kiln (100) -specific soil (ocher and stone or gravel). In addition, the high heat will remove various impurities in the carbonization stage, make it soft and taste good, and also increase the savory taste by purifying the salty taste. The invention features that can be mass produced at low cost by using effective and generally of conventional coal pit that may be contributing to the improvement of the marketability and public health are exhibited.

Claims (2)

delete Filling the selected natural salt in the roasted Onggi (20) Onggi stage, Onggi lamination step of laminating the onggi in a traditional charcoal kiln (100) constructed by mixing soil and stone, And wood injection step of loading the oak in the charcoal kiln (100), The carbonization step of blocking the inlet and igniting fire in the firewood 101 to maintain a temperature of 600 ° C. for 5 days, Opening the archery 101, charcoal production step to obtain charcoal by removing the charcoal step to form a high temperature of 1200 ℃ for 10 hours and take out the char with fire extinguishing, And in the manufacturing method of baked salt using a charcoal kiln consisting of a grilled salt production step of taking out the onggi (20) and taking out the roasted salt from the onggi after undergoing a cooling step to cool the charcoal kiln (100) to delay 24 hours after the production of charcoal, Roasted salt manufacturing method using a charcoal kiln characterized in that the production of salt into charcoal kiln to form the onggi filled with sea salt by forming 10 receiving grooves 10 formed on the inner wall surface of the charcoal kiln (100).

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