KR100868937B1 - Method and apparatus for manufacturing wood extract solution, and method for preserving food and fish with salt containing wood extract solution - Google Patents

Abstract

A method and apparatus for manufacturing pyroligneous liquid salt are provided to prevent the active ingredient of pyroligneous liquid from being volatilized by permeating pyroligneous liquid to the salt in the vacuum condition and drying it at low temperature. A method for manufacturing pyroligneous liquid salt comprises a first process of injecting the salt in a bath(10); a second process for maintaining the bath in a vacuum condition, flowing the salt and permeating the pyroligneous liquid to the salt; and a third process of drying the salt permeated with pyroligneous liquid.

Description

METHOD AND APPARATUS FOR MANUFACTURING WOOD EXTRACT SOLUTION, AND METHOD FOR PRESERVING FOOD AND FISH WITH SALT CONTAINING WOOD EXTRACT SOLUTION}

The present invention relates to a method for producing and preparing wood salt salt, and a low salt salting method of food and fish using wood salt salt. More specifically, in the case of infiltrating wood vinegar salt with salt, it is dried in a vacuum state and then dried at low temperature. It is related with the manufacturing method and manufacturing apparatus of the wood-vinegar salt which has a large penetration amount (adsorption amount) of wood vinegar, and can prevent volatilization of the active ingredient of wood-vinegar, and the salting method of fish using wood-vinegar (and wood-vinegar salt).

Generally, wood vinegar (木 醋 液) is obtained in the process of carbonizing wood in a charcoal kiln to burn charcoal. Looking at the process of obtaining charcoal with the process of baking charcoal using charcoal kiln as follows.

First, the wood is loaded into the charcoal kiln through the entrance of the charcoal kiln, the entrance is sealed, and then the flame and heat are supplied to the inside of the charcoal kiln through the crater. At this time, the pyrolysis carbonization proceeds from the top to the bottom direction. Smoke and gas generated during the carbonization process are discharged to the outside through the ship research (chimney) provided in the lower part of the charcoal kiln. Charcoal tar, wood vinegar, gum charcoal, white charcoal and the like are obtained in the progress of the pyrolysis carbonization. Specifically, pyrolysis of wood proceeds at approximately 250 to 270 ° C. (charcoal kiln internal temperature), at which time charcoal tar is obtained, and wood vinegar is obtained at higher temperatures. Gum char is obtained at approximately 500 to 600 ° C., and fully carbonized white charcoal is obtained at approximately 1,000 to 1,500 ° C. It takes about 6 to 8 days to produce the charcoal, and after removing the charcoal heat in the charcoal kiln lasts 2 to 3 days.

The obtained wood vinegar can be separated into water-soluble and oil-soluble, water-soluble wood vinegar selectively collected (obtained) at about 76 ~ 120 ℃ embryo research temperature is edible, edible when purified Do. About 80-90 weight% of wood vinegar is water, and about 3.0 weight% of acetic acid is contained. In addition, wood vinegar includes other organic acids such as formic acid; Phenols such as phenol, cresol (o-cresol, m-cresol, p-cresol) and 2,4-xylenol; Carbonyl compounds such as formaldehyde and acetaldehyde; Alcohols such as methanol and ethanol; Neutral component; And basic components, various minerals, and the like.

The above-mentioned wood vinegar is sometimes used instead of pesticides in agriculture, and is used as a deodorant for removing manure odor by masking action or as a feed additive for livestock. In addition, it is used as a raw material for formal medicine in medicine, and it is effective for athlete's foot and atopic dermatitis, and it has an excellent function to remove free radicals in liver, liver disease, diabetes, allergy disease, hangover removal and fatigue recovery. It is known to have an effect on the back. In addition, the wood vinegar is Vibrio parahemoritis ( Vibrio parahaemolyticus ) is known to have excellent antimicrobial activity against various bacteria.

Wood vinegar is excellent in antimicrobial effect as well as physiological activity enhancing effect as described above, has been proposed a variety of applications as food such as salt (salt). For example, Korean Patent Registration No. 0888630 discloses a method of preparing salt (salt), which is prepared by dissolving sun salt in wood vinegar solution, followed by high temperature heat treatment, cooling at room temperature, and then grinding.

However, in the preparation of salt (salt) using wood vinegar, when the salt is dissolved or impregnated in wood vinegar as in the prior art including the prior patent document, the amount of wood vinegar solution, that is, the amount of wood vinegar adsorbed (containing) in salt There is a low problem. In addition, when the high temperature heat treatment (1,200 ~ 1,400 ℃) as in the prior patent document, there is a problem that the active ingredient (antioxidant component, antibacterial component, etc.) contained in the wood vinegar volatilized.

The present invention is to solve the problems of the prior art as described above, in the penetration (adsorption) of wood vinegar to salt, infiltrated in a vacuum state and dried at a low temperature, so that the amount of wood vinegar infiltration (adsorption amount) is large, wood vinegar solution It is an object of the present invention to provide a method and apparatus for preparing wood salt salt which can prevent volatilization of the active ingredient.

In addition, the present invention by salting food and fish with low salt using wood vinegar (and wood vinegar salt), the beneficial components of wood vinegar is included in the food (and fish), high antibacterial properties to improve the preservation, and to increase the intake of salt It is an object of the present invention to provide a low salt salting method of food and fish that can be reduced.

The present invention to achieve the above object,

A first step of introducing salt into a penetration tank;

A second step of maintaining the inside of the infiltration tank in a vacuum state and injecting the wooden vinegar solution into the salt while injecting the wooden vinegar solution while flowing the salt in the vacuum state; And

It provides a method for producing wood salt salt comprising a third step of drying the salt in which the wood vinegar penetrated.

At this time, the drying in the third step is a low temperature drying, preferably freeze drying or cold air drying.

In addition, the present invention,

A penetration tank equipped with a stirrer;

A vacuum pump for maintaining the interior of the penetration tank in a vacuum state; And

It provides an apparatus for preparing wood salt salt including a wood vinegar injector for injecting wood vinegar into the penetration tank.

At this time, the wood vinegar injector is a wood vinegar containing tank; A suction pump for discharging wood vinegar from the wood vinegar accommodating tank to a penetration tank; And it may be configured to include a nozzle for injecting the sucked wood vinegar into the penetration tank.

In addition, the present invention provides a low-salt salting method for foods that are salted by sprinkling foods, using wood-vinegar salts in which wood vinegar solution has penetrated.

Moreover, this invention is a preferable low-salt salting method of fish,

A first step of washing the fish, in which the intestines are removed, in water mixed with wood vinegar;

A second step of removing the blood by immersing the washed fish in water mixed with wood vinegar;

A third step of immersing the fish from which the blood is removed in wet salt water mixed with wood vinegar solution;

A fourth step of removing water from the wet salted fish; And

Provided with a low salt salting method of fish comprising the fifth step of sprinkling the salt water, the salted wood vinegar infiltrated with the wood vinegar salt is dried.

At this time, the wood salt used in the low salt salting method of the food (and fish), it is preferable to use the wood salt prepared in accordance with the present invention.

According to the method of preparing wood salt salt according to the present invention, the penetration of wood vinegar proceeds in a vacuum state, so that the amount of penetration (adsorption amount) is large, and it is possible to prevent volatilization of the active ingredient of wood vinegar by drying at low temperature such as freeze drying or cold wind drying. Has the effect.

In addition, according to the low-salt salting method of the food (and fish) according to the present invention, the beneficial component of wood vinegar is included in the food (and fish), and the intake of the food (and fish) enhances the physiological activity effect In addition, it has an effect of improving the preservation of food (and fish) and reducing the intake of salt by the excellent antibacterial action of wood vinegar.

Hereinafter, with reference to the accompanying drawings will be described the present invention in more detail.

The accompanying drawings show exemplary embodiments of the present invention, which are merely provided to explain the present invention in detail, and thus, the technical scope of the present invention is not limited thereto.

1 is a block diagram showing an apparatus for preparing wood salt salt according to an exemplary embodiment of the present invention.

Referring to Figure 1, when describing the manufacturing apparatus of the present invention, the manufacturing apparatus is a penetration tank 10 according to an exemplary embodiment of the present invention; A vacuum pump 20; And a wood vinegar injector 30.

The infiltration tank 10 is a place where wood vinegar and salt are supplied to perform a penetration (adsorption) reaction, and a vacuum vessel 12 and a cap 14 are hermetically coupled to an upper portion of the vacuum vessel 12. Has And the penetrating tank 10 is provided with a stirrer 16 for stirring and flowing salt, the stirrer 16 is driven by a motor (M) installed inside or outside of the penetrating tank (10). At this time, when the motor M is installed outside the penetration tank 10, the vacuum tube 13 is installed in a sealing structure on the upper portion of the cap 14, the motor (M) on the upper side of the vacuum tube (13) ) Is installed with a sealing structure. And the motor shaft (M-1) is installed in the interior of the vacuum tube 13, so that it is sealed to the outside so that the vacuum state is planned.

The vacuum pump 20 is for reducing the internal pressure of the infiltration tank 10 to a pressure of less than 760 mmHg lower than the vacuum, that is, atmospheric pressure, which is in communication with the infiltration tank 10 through the pipe line (L).

The wood vinegar injector 30 is to inject the wood vinegar to the infiltration tank 10, such a wood vinegar injector 30 is included in the present invention as long as it can inject wood vinegar into the infiltration tank 10. At this time, the wood vinegar injector 30 is a fixed quantity injector that can adjust the injection amount so that the wood vinegar is not excessively injected into the penetration tank (10). According to an exemplary embodiment, the wood vinegar injector 30 is a wood vinegar storage tank 32, the wood vinegar storage is stored, a suction pump 34 for discharging the wood vinegar from the wood vinegar storage tank 32 toward the penetration tank 10, and suction It may be configured to include a nozzle 36 for spraying the wood vinegar in the form of a mist into the penetration tank (10). At this time, the suction pump 34 may be a metering pump, or a flow rate regulating valve (not shown) is installed in the nozzle 36 so that the amount of wood vinegar can be injected into the penetration tank 10. The wood vinegar holding tank 32, the suction pump 34 and the nozzle 36 may be connected through a pipe (P), wherein the end of the pipe (P) connected to the penetration tank 10 is a sealing member such as a rubber ring Vibration state can be promoted through.

In addition, the manufacturing apparatus according to the present invention preferably further includes a pressure gauge 40 for measuring the internal pressure of the penetration tank 10. At least one such pressure gauge 40 is installed in the apparatus. For example, the pressure gauge 40 may be installed on the top of the penetration tank 10 as shown in FIG. In addition, the pressure gauge 30 may be installed in the piping line (L) located between the penetration tank 10 and the vacuum pump 20, as shown in FIG.

In addition, the manufacturing apparatus according to the present invention is prepared in case the contents (wood vinegar, salt or salt infiltrated into the wooden vinegar) is discharged by the drive of the vacuum pump 20, the spilled contents A storage tank 50 may be connected and installed at the rear end of the vacuum pump 20 to be accommodated.

In addition, the driving (operation and stop) of the vacuum pump 20 can be controlled by manual operation, but preferably, a control unit (not shown) is installed in the apparatus and controlled automatically. Specifically, the manufacturing apparatus according to the present invention may further include a controller (not shown) for controlling the driving (operation and stop) of the vacuum pump 20 according to the pressure measured by the pressure gauge 30. have. And when the internal pressure of the permeation tank 10 reaches the pressure of the vacuum state (pressure less than 760 mmHg; for example, the measured pressure of a pressure gauge in the range of 740 mmHg-60 mmHg) by the drive of the vacuum pump 20, from this time, It may be configured to further include a timer (Timer) for measuring the time of. In addition, the manufacturing apparatus, the discharge portion 18 can be provided at the bottom of the infiltration tank 10 to obtain the salt in which the wood vinegar solution penetrated.

The manufacturing apparatus as described above can be usefully applied to the method for preparing wood salt salt according to the present invention. When using the manufacturing apparatus of the present invention, a method for producing wood salt salt according to the present invention will be described. However, the method for producing wood salt salt according to the present invention is not limited to using only the production apparatus of the present invention.

First, the salt is added to the infiltration tank 10. (First step) At this time, the salt that can be used in the present invention, including sun salt (天日 鹽), refined salt (精製 鹽) and bamboo salt (竹 鹽), Any food can be used. After the salt is added as described above, the vacuum pump 20 is driven to maintain the pressure in the infiltration tank 10 in a vacuum state below atmospheric pressure (pressure less than 760 mmHg). Although not specifically limited, the pressure inside the permeation tank 10 can be maintained to be in the range of 740 mmHg to 60 mmHg as the pressure measured by the pressure gauge 40. Next, while operating the stirrer 16 in the vacuum state as described above while stirring the flow of the introduced salt, while spraying the wood vinegar in the infiltration tank 10 through the wood vinegar injector 30 at the same time to penetrate (adsorption) in the wood vinegar salt. (Second Step) At this time, the infiltration time, that is, the residence time of the salt in the infiltration tank 10 may be 30 minutes to 2 hours, although not particularly limited. In addition, the injection amount of wood vinegar in the penetration tank 10 is preferably 5.0 to 25.0% by weight of the contained salt. As described above, the injection amount of the wood vinegar can be adjusted by the fixed-quantity suction pump 34 or by a flow control valve installed in the nozzle 36.

The wood vinegar that can be used in the present invention is generated in the process of burning charcoal (pyrolysis) to burn charcoal, and can be used as long as it is edible after aging and purification. The kind of wood which is used as a raw material of wood vinegar is not restrict | limited, For example, it contains oak (a oak tree, a pine oak, an oyster oak), oak, oak, pine, and bamboo.

After penetrating (adsorption) wood vinegar into the salt in the infiltration tank 10 as described above, the wood vinegar salt (salt in which the wood vinegar is penetrated) is obtained from the infiltration tank 10 and dried. It should be carried out at the following low temperatures. According to the present inventors, it was found that the wood vinegar solution is volatilized when the high temperature heat is received, thereby losing the efficacy of the wood vinegar solution. Therefore, the drying should be performed at a low temperature below room temperature. In addition, the temperature in the penetration tank 10 is also good at room temperature. Specifically, the drying is preferably performed at 20 ° C. or lower, preferably 15 ° C. or lower as normal temperature or less. More preferably, the drying is freeze drying or cold air drying. In this case, freeze drying may be performed at a temperature of about 0 ~ 4 ℃, the cold air drying may be performed at a temperature of about 0 ~ 12 ℃.

According to the production method of the present invention as described above, the penetration (adsorption) of wood vinegar proceeds in a vacuum state, and a salt having a large amount of penetration (adsorption amount) and wood vinegar is prepared. Specifically, salts such as sun salt, refined salt, and bamboo salt have a large number of pores. In this case, in the vacuum state (decompression) according to the present invention, air trapped in the pores is decompressed by vacuum (vacuum state). As it escapes, the rate of adsorption of wood vinegar (adsorption) into the voids increases and the amount of wood vinegar infiltration (adsorption) increases. In addition, according to the present invention, the wood vinegar is supplied to the salt by the spray method, it is possible to reduce the waste of wood vinegar than the conventional impregnation method, it is easy to post-treatment according to the treatment of the remaining wood vinegar. In addition, after the wood vinegar infiltrates, it can be dried at a low temperature of room temperature or less (preferably, freeze drying or hot air drying) to prevent volatilization of the active ingredient of wood vinegar.

Wood vinegar salt prepared according to the present invention can be used for medicinal or food ingredients, for example, can be used for the preparation of miso, red pepper paste and the like in general cooking. In addition, it can be usefully used for processing (salt) meat or fish.

On the other hand, the low-salt salting method of the food according to the present invention includes at least the step of salting (pickling) the salt to the food, using wood vinegar salt infiltrated with wood vinegar as salt used in the salting (pickling). At this time, the kind of the food is not particularly limited and may be selected from smoked foods, salted fish, shellfish, fish, processed meats and jang (soybean paste, red pepper paste, etc.).

In addition, the low salt salting method of the fish according to the present invention comprises the first step of washing the fish in which the intestine is removed in water mixed with wood vinegar; A second step of removing the blood by immersing the washed fish in water mixed with wood vinegar; A third step of immersing the fish from which the blood is removed in wet salt water mixed with wood vinegar solution; A fourth step of removing water from the wet salted fish; And a fifth step of sprinkling dry salt on the fish from which the water has been removed, sprinkled with wooden vinegar salt. At this time, the kind of the fish is not particularly limited, and may include mackerel, early stage and cutlass. Attached Figure 2 shows a process of the low salt salting method of the fish as described above.

The wood vinegar salt (for example, wood vinegar salt used in the fifth step of the low salt salting method of the fish) of the food (and fish) according to the present invention, the wood vinegar solution according to the present invention It is preferable to use wood salt prepared according to the method for preparing salt.

In addition, among the low salt salting method of the fish, the brine used in the third step (brine mixed with the herb solution) may be used by mixing salt and wood vinegar in water, preferably prepared according to the production method of the present invention It is recommended to use brine mixed with water and salted wood vinegar. In addition, the second step (removal of blood) proceeds by immersing fish in water mixed with the wood vinegar, the immersion time is not particularly limited, but 30 minutes to 3 hours is good. In addition, the third step (wet salted) is a method of immersing the fish in the brine mixed with the wood vinegar solution, the immersion time is not particularly limited, but 30 minutes to 3 hours is good.

In the low-salt salting method of the food (and fish) according to the present invention as described above, as the salt for salting (pickling) food (and fish), wood vinegar salt is used, wherein the beneficial component of wood vinegar is food (and fish) ), It is possible to promote the physiological activity enhancement effect of wood vinegar by ingestion of food (and fish), and at the same time improve the preservation of food (and fish) by excellent antibacterial action of wood vinegar.

In addition, the average daily intake of sodium per capita of Koreans is 5.4g (2004), which is more than 2.5 times higher than 2g per day recommended by the World Health Organization, and excessive sodium intake adversely affects national health. The salting method according to the present invention can be salted with low salinity, thereby reducing the intake of sodium (ie, salt) and contributing to national health. Specifically, wood salt salt has a strong antibacterial effect, so that even when used less than the amount of ordinary salts have sufficient pickling effect (that is, the effect of improving the preservation of pickled food (fish, etc.) and foamed food) sodium (ie, salt ) Can reduce the intake.

1 is a block diagram showing an apparatus for preparing wood salt salt according to an exemplary embodiment of the present invention.

Figure 2 shows a process of the salting method of fish according to a preferred embodiment of the present invention.

<Description of Symbols for Major Parts of Drawings>

10: penetration tank 12: vacuum vessel

14 cap 16 stirrer

20: vacuum pump 30: wood liquor injector

32: wooden vinegar holding tank 34: suction pump

36: nozzle 40: pressure gauge

50: storage tank

Claims (9)

A first step of introducing salt into a penetration tank; A second step of maintaining the inside of the infiltration tank in a vacuum state and injecting the wooden vinegar solution into the salt while injecting the wooden vinegar solution while flowing the salt in the vacuum state; And And a third step of drying the salt in which the wood vinegar has penetrated. The method of claim 1, Drying in the third step is a method for producing wood salt salt, characterized in that freeze drying or cold air drying. A penetration tank equipped with a stirrer; A vacuum pump for maintaining the interior of the penetration tank in a vacuum state; And The apparatus for producing wood salt salt, characterized in that it comprises a wood vinegar injector for injecting wood vinegar into the penetration tank. The method of claim 3, The wood vinegar injector is a wood vinegar containing tank; A suction pump for discharging wood vinegar from the wood vinegar accommodating tank to a penetration tank; And a nozzle for injecting the sucked wood vinegar into the infiltration tank. delete Salting the food sprinkled with salt, the salt is a salt salt of wood vinegar infiltrated, low salt salt method of food, characterized in that using the wood salt prepared according to claim 1 or 2. delete A first step of washing the fish, in which the intestines are removed, in water mixed with wood vinegar; A second step of removing the blood by immersing the washed fish in water mixed with wood vinegar; A third step of immersing the fish from which the blood is removed in wet salt water mixed with wood vinegar solution; A fourth step of removing water from the wet salted fish; And The fifth step of sprinkling dry salt by spraying wood vinegar salt in which the wood vinegar solution penetrated to the fish, the water is removed, The salt salt of the third step is a salt salt method of fish, characterized in that the brine mixed with water to the wood vinegar salt prepared according to claim 1 or 2. delete

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