KR101140156B1 - Method for manufacturing functional salt using mulberry leaves - Google Patents

Abstract

The present invention is to remove the contaminated organics by baking natural salts of acidic ingredients in an electric furnace at 600 ~ 800 ℃ and transformed into alkaline salts of pH 10 ~ 11, eliminating bitterness, taste smooth and salty and sweet, mulberry leaf extract or Reduced sugars, sugars, amino acids, saponins, vitamins, GABA, rutin, DNJ (hypoglycemic lowering substance) and minerals contained in the processed mulberry leaf powder to enhance the taste of food It relates to a method for producing a functional natural mulberry leaf salt.

Description

Method for manufacturing functional salt using mulberry leaves {Method for manufacturing functional salt using mulberry leaves}

The present invention relates to a method for preparing functional salt using mulberry leaves, and more specifically, reducing sugars and sugars contained in mulberry leaves, amino acids, saponins, vitamins, GABA, rutin, DNJ (hypoglycemic lowering substance) It relates to a method for producing functional salts using mulberry leaves that can enhance the rich taste of food by) and minerals.

Nowadays, health and well-being (LOHAS) have become an important value in the lives of modern people as income levels rise. Next to cancer, the mortality rate of adult diseases such as high blood pressure and diabetes is increasing, and social problems are becoming more common. One such problem is the high chemical intake of low mineral content and high sodium content.

Recently, sun salt, a precious resource of Korea, has been recognized as a food in minerals. However, natural salts contain trace amounts of organic matter and heavy metals due to the contamination of seawater on the coastal coast, and salt water contains sulfate ions, sulfite ions, magnesium chloride, etc., and has a bitter taste and weak acidity. Food companies are also launching grilled salts that overcome the shortcomings of sun salt by baking salt at high temperatures.

Bamboo salt, on the other hand, is a kind of processed salt that maximizes the medicinal effect of these by repeatedly treating the bamboo which has the cell's new function (生 新 作用) and the salt that prevents corruption by sterilization at high temperature in a furnace. Bamboo salts made in this way has been widely used in the private sector as a therapeutic agent and various anti-inflammatory agents of the digestive system.

Bamboo salt is commonly used to prepare bamboo salt by baking the sun-dried salt in bamboo barrel once or twice in a kiln using pine charcoal.However, the process of baking bamboo salt in kiln for the purpose of increasing the pharmacological effect from the popularity of bamboo salt is widely known today. It is common to prepare 8 to 10 times by repeating.

In other words, chopped sea salt into a bamboo barrel and knead the barrel's mouth by kneading it. Then, the bamboo barrels are stacked in a kiln, and the pine charcoal is heated to a high temperature. After heating eight times in total, in the ninth, sprinkling powder is sprinkled on firewood and heated to 1,300 ~ 1,700 ℃, and the salt melts and flows like lava.

Such bamboo salt can be prepared by various methods well known to the public. However, the manufacturing method is not constant, and accordingly, the products also have problems that the components are not uniform and the efficacy effect is not constant or excellent.

In addition, bamboo salt made by baking 9 times in bamboo barrels is highly acknowledged in one shot, but most of the bamboo salts on the market stay in the black phase, which is baked in the usual way, and as bamboo burns, charcoal or tar remains. It must be fully ashed and light grey. In other words, bamboo salt has a high value as a medicine for a certain period of time, but it is considered as dangerous to consume as a food for a long time and is ignored by consumers.

In order to solve this problem, Patent Document 1 heat-treated the natural salt at 300 ~ 400 ℃ for 1 hour, and then injected the anaerobic mulberry leaf powder by injecting nitrogen gas into the naturally cooled salt mixed with salt in a stirred reactor, mulberry leaf powder A method for producing this added salt is disclosed.

Patent document 2 discloses the manufacturing method of the low salt functional salt in which bamboo salt contained the components of green tea, a kelp, a lotus leaf, a bamboo leaf, a mulberry leaf, a persimmon leaf, and a pine needle.

However, these methods are not only difficult to ingest nutrients (active ingredients) of the mulberry leaves in the human body by adding the mulberry leaves in the form of powder, there is a disadvantage in terms of taste.

Patent Document 1: Korean Patent Publication No. 2001-0025540

Patent Document 2: Korean Patent Publication No. 2005-0080502

Accordingly, the present invention was devised to solve the above problems, and the applicant has mixed the active ingredient of the mulberry leaf with the salt mixed with the mulberry leaf extract or the mulberry leaf processed powder obtained from the extract during repeated studies. We have developed a process for preparing functional salts that are balanced nutritionally and nutritionally, and the present invention has been completed based on this.

Therefore, an object of the present invention using a mulberry leaf extract or a mulberry leaf processed powder obtained from the extract having almost the same components as conventional bamboo salt, additionally reducing sugars and sugars, amino acids, saponins, vitamins, GABA, The present invention provides a method for preparing functional salts using mulberry leaves, which enhances the flavor of food and adds nutritional and health functionalities by including nutrients such as rutin, DNJ (hypoglycemic substance) and minerals in salt.

Method for producing a functional salt using a mulberry leaf of the present invention (hereinafter referred to as "first invention") to achieve the above object:

20-50% by weight of mulberry leaf powder and 50-80% by weight of water are mixed, and the mixture is heated by indirect heat to extract a mixed solution, and then the filtrate is concentrated to 50-80 Brix sugar content, and then the concentrate is 1 Aging at low temperature of ˜4 ° C., and lyophilizing or vacuum drying the mature concentrate to provide a mulberry leaf processed powder prepared by powdering; Heating the natural salt at 600 to 800 ° C. to provide baked salt from which contaminated organics have been removed; Grinding the grilled salt; And mixing 1 to 10% by weight of the mulberry leaf processed powder and 90 to 99% by weight of the roasted salt powder.

Method for producing a functional salt using another mulberry leaf of the present invention (hereinafter referred to as "second invention") to achieve the above object:

20-50 wt% of mulberry leaf powder and 50-80 wt% of water are mixed, and the mixture is heated by indirect heat to extract a mixed solution. Providing the mulberry leaf extract prepared by aging at a low temperature of ~ 4 ℃; Heating the natural salt at 600 to 800 ° C. to provide baked salt from which contaminated organics have been removed; Grinding the grilled salt; Mixing the mulberry leaf extract 1 ~ 20% by weight and the roasted salt powder 80 ~ 99% by weight; And drying and pulverizing the mixture.

In the first invention or the second invention, the extraction step is characterized in that boiled for 20 to 30 hours by indirect heat of 100 ~ 140 ℃ of the steam boiler mounted on the high pressure extractor.

In the first invention, the concentration is characterized in that the concentration by evaporating the water for 6 to 24 hours at a temperature of -1.5 atm (45) and 45 ~ 70 ℃.

In the second invention, the concentration is characterized in that concentrated by evaporating the water for 6 to 24 hours at a temperature of 45 ~ 70 ℃.

In the first or second invention, the aging is characterized in that it is carried out for 10 to 40 days.

In the first invention, the lyophilization is carried out at a pressure of -1 ~-3kg / ㎠ and a temperature of -65 ~ -90 ℃, the vacuum drying is a pressure of -1 ~-3kg / ㎠ and 50 It is characterized in that it is carried out at a temperature of ~ 80 ℃.

In the second invention, the drying step is characterized in that the water content of the salt is carried out to 1% or less at a temperature of 60 ~ 110 ℃.

The present invention has the effect of supplementing the nutritional disadvantages of bamboo salt or sun salt by adding the active ingredient of mulberry leaf to the salt powder baked in the form of extract or processed powder.

Therefore, it does not contain harmful ingredients to the human body, it is possible to produce salts of high weakness needed by oriental medicine, reducing sugars and sugars, amino acids, saponins, vitamins, GABA, Rutin, DNJ ( It contains high blood sugar substances) and minerals to enhance the taste of food as well as provide natural seasoning salts that are nutritionally and healthly functional.

Looking at the present invention in more detail as follows.

As described above, the conventional bamboo salt has no way to contain bamboo salt (bamboo oil) in the natural salt in the state of the development of mechanical civilization, so that the salt is soaked into the salt stored inside by using external heat 6 ~ 7㎝ Bamboo salt made by the synthesis of salt and bamboo salt in the process of penetrating the salt into salt repeatedly was repeated 9 times because only 5-7 mm of salt could penetrate when firing a salt column of 50-100 mm in diameter. It has been widely used as a therapeutic agent and various anti-inflammatory agents of the digestive system.

However, bamboo salts made of different materials of water content and material of bamboo salt and water content of bamboo salt also differ in quality, and have had many difficulties in use, but in the present invention, extract of mulberry leaf or powder processed therefrom After the preparation in the form, the mulberry leaf extract or a process powder and sun salt were constantly formulated to develop a method for producing mulberry leaf salt of the same quality under the same conditions.

Mulberry leaves are rich in GABA, which lowers cholesterol and neutral lipids, which lowers blood pressure. Rutin strengthens capillaries and is good for hemorrhagic diseases. DNJ, a hypoglycemic substance, drops blood sugar. Good for diabetes In addition, according to the agreement, "Mulberry leaves are good for symptoms of swelling, body swelling, diabetes, paralysis, etc.", and mulberry leaves contain a large amount of 50 kinds of trace enzymes including iron, calcium. Very few plants have so many kinds of trace elements as mulberry leaves.

Common mulberry leaves are shown in Table 1 below.

Ingredients of Mulberry Leaf (mg / 100g in Dried) division calcium iron potassium Vitamin A Vitamin B1 Vitamin B2 Vitamin C Gava Routine Dietary Fiber Mulberry leaf 2,699 44 3,101 4,130 0.6 1.4 32 250 380 52

In the present invention, the preparation of the mulberry leaf extract or the processed powder obtained therefrom, first, the mulberry leaves are finely ground. Mulberry leaves contain large amounts of nutritionally effective ingredients such as reducing sugars and sugars, amino acids, saponins, vitamins, GABA, Rutin, DNJ (hypoglycemic substances) and minerals.

Conventionally, the mulberry leaf was mainly used in the form of a powder directly pulverized mulberry leaf, it is almost never used as an extract or processed powder form obtained therefrom. The term “mulberry leaf powder” used in the present invention means a state in which the mulberry leaves are pulverized, and “mulberry leaf processed powder” means a powder obtained by processing an extract obtained from the mulberry leaf powder.

Preferred mulberry leaves of the present invention to remove the dirt and foreign substances on the outer surface of the mulberry leaves in water mixed with vinegar, and then dried in a hot air dryer, and then prepared by grinding about 40 to 100 mesh in a grinder.

According to a preferred embodiment of the present invention, 20-50% by weight of mulberry leaf powder and 50-80% by weight of water are mixed in a high-pressure extractor that can increase the temperature of more than 180 ℃. The mixing ratio is a conventional range in which the extraction effect of the active ingredient of the mulberry leaves is efficient.

The mixture is then boiled with indirect heat, such as a steam boiler, to prevent destruction of the nutrients. At this time, the water temperature is set in the range of 100 ~ 140 ℃, preferably 100 ~ 120 ℃ to minimize the extraction efficiency and nutrient destruction, and then boil for 20 to 30 hours to continue the extraction work.

The aqueous solution extracted in this extractor may be manufactured in the form of mulberry leaf extract or processed powder obtained from the filtration process.

When the mulberry leaf is manufactured in the form of powder, the mulberry leaf extract is concentrated in a sugar content of 50 to 80 Brix by evaporating water at a temperature of -1.5 atm and 45 to 70 ° C. for 6 to 24 hours in a condenser capable of vacuum and reduced pressure. do. If the sugar content of the concentrate is less than 50 Brix, the drying time is long for powdering. If the sugar content of the concentrate is greater than 80 Brix, the viscosity of the concentrate is too large and powder processing tends to be difficult.

When preparing the mulberry leaf extract in the present invention, the extracted aqueous solution is evaporated at 6 ~ 24 hours at a temperature of 45 ~ 70 ℃ in a condenser to concentrate the sugar to 5 ~ 20 Brix. If the sugar content of the concentrate is less than 5 Brix, the drying time is long in a subsequent drying process, and if the sugar content is more than 20 Brix, the viscosity of the concentrate is too large to be easily mixed and mixed with salt.

This concentrated concentrate is completely removed after the second filtration and aged for 10 to 40 days at low temperature (refrigerator) of 1-4 ° C. in order to produce high quality, high-purity mulberry leaf extract. Reddish brown clear mulberry leaf extract can be prepared.

In the present invention, to prepare a mulberry leaf processed powder, the concentrated solution concentrated to aged 50 ~ 80 Brix is lyophilized or vacuum-dried to powder. The freeze drying is performed at a pressure of -1 to -3 kg / cm 2 and a temperature of -65 to -90 ° C, and the vacuum drying is performed at a pressure of -1 to -3 kg / cm 2 and a temperature of 50 to 80 ° C. do. Such lyophilization and vacuum drying conditions can be varied, but the above conditions are preferable in consideration of minimizing nutrient destruction of mulberry leaves and manufacturing efficiency.

The mulberry leaf extract of the present invention or the mulberry leaf processed powder obtained therefrom has a sweet taste and is not cold and poisonous, and because of the heat extraction method, reducing sugars and sugars, amino acids, saponins, vitamins, GABA, rutin ( Rutin), DNJ (hypoglycemic substance) and minerals were contained without destroying.

On the other hand, according to the present invention, first, the salt is purchased in the period except during the rainy season in Sinan-gun island region of Jeonnam by using a high-speed dehydrator or decanda that is 1000 rpm more than 1000 rpm, the salt water causes the bitter taste Remove at least 95%

Natural salt (pH 5 ~ 6, weakly acidic) removed from the water is placed in a ceramic container that does not break even at temperatures of 1,300 ° C. Instead of conventional or gas kilns that may cause tar or dioxin, 600-800 ° C in an electric furnace By heating for 8 ~ 12 hours to remove impurities. When sun salt is heated in electric furnace for 7 hours, it becomes around 800 ℃. After heating at 800 ° C. in the range of 5 hours, the power was cut off and slowly cooled to produce a white salt mass at 100 ° C. or lower.

This white salt mass removes sulfate ions and sulfite ions, which cause the bitter taste and acidity of the salt, so that only a small amount of sulfur is present.Magnesium chloride is converted to magnesium oxide, which is soft and tasteless, salty and sweet. I make salt The white salt mass recrystallized in this way is ground in a low speed grinder with a natural stone roller.

In the case of the mulberry leaf processed powder obtained from the mulberry leaf extract, 1 ~ 10% by weight of the mulberry leaf processed powder is mixed with 90 ~ 99% by weight of the baked salt powder. In the case of the mulberry leaf extract, 1 to 20% by weight of the mulberry leaf extract is mixed with 80 to 99% by weight of the roasted salt powder in a stainless steel power mixer equipped with a liquid spraying device.

When the mixing ratio of the mulberry leaf processed powder is less than 1% by weight, the functionality of the mulberry leaf salt is weakened, when it exceeds 10% by weight can not produce a soft and savory salt. If the mixing ratio of the mulberry leaf extract is less than 1% by weight, the functionality of the mulberry leaf is weakened, and if it exceeds 20% by weight, it is difficult to mix and produce a soft and rich salt.

The mulberry leaf extract according to the present invention or the mulberry leaf powder obtained therefrom contains reducing sugars and sugars, amino acids, saponins, vitamins, GABA, Rutin, hypoglycemic substances (DNJ) and natural minerals, etc. It can produce natural seasoning salts.

On the other hand, when the mulberry leaf extract is mixed with salt, dried over 60 hours at 60 ~ 110 ℃ temperature in an electric hot-air ventilation dryer to dry the water content less than 1%, and then the mulberry leaf salt hardened by the drying operation is attached to the natural stone roller The second mill is pulverized in a low speed mill to obtain the mulberry leaf salt of the present invention.

Such mulberry leaf salt is made by processing the domestic natural salt, harmful substances to the human body is removed, and is the best natural well-being salt in Korea containing useful minerals and various beneficial ingredients to the human body.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

Example 1

After washing and drying, the mixture was mixed in a ratio of 40% by weight of mulberry leaf powder and 60% by weight of water. The mixture was boiled for about 25 hours by indirect heat of about 120 ° C. of a steam boiler mounted on a high pressure extractor, and the mixed liquid was extracted after extraction of the mixed liquid and primary filtration by a filter.

The mixed solution filtered by the high pressure extractor is transferred to a condenser capable of vacuum and decompression by a transfer pump and a pipe, and then the conveyed mixture is heated at about 60 ° C. in a steam boiler mounted on the concentrator (-1.5 atm). After heating for 18 hours, the water was evaporated by a heat exchanger to concentrate the sugar to about 70 Brix, and then the concentrate was extracted after the second filtration by a filter.

The extracted concentrate was aged for about 20 days in a low temperature freezer at about 2 ℃, and after the third filtration by a filter, the mature solution was extracted to obtain a reddish brown clear mulberry leaf extract. The mulberry leaf extract was placed in a rice tray and dried in a drying furnace maintained at a pressure of about -2 kg / ㎠ and a temperature of about -70 ° C. to obtain a solid mulberry leaf extract, which was ground to about 400 mesh or more to obtain a mulberry leaf processed powder.

Meanwhile, about 95% of the natural salt was removed from the high speed dehydrator at 1,000 rpm, and the salt was heated at about 800 ° C. for about 12 hours in an electric furnace of a hot wire heating method. After heating the sun salt for about 7 hours, the temperature becomes about 800 ° C. After heating at 800 ° C. in a temperature range of 5 hours, the power was cut off and slowly cooled to produce a white salt mass below 100 ° C., which was pulverized to about 15 mesh or less using a low-speed natural stone roller grinder.

Thus obtained 95% by weight of the salt powder and 5% by weight of the mulberry leaf processed powder was mixed well in a stirrer to obtain the mulberry leaf salt of the present invention.

Example 2

After washing and drying, the mixture was mixed in a ratio of 40% by weight of mulberry leaf powder and 60% by weight of water. The mixture was boiled for about 25 hours by indirect heat of about 120 ° C. of a steam boiler mounted on a high pressure extractor, and the mixed liquid was extracted after extraction of the mixed liquid and primary filtration by a filter.

The mixed solution filtered by the high pressure extractor was heated for about 12 hours with heat of about 60 ° C. in a steam boiler mounted on the concentrator, and evaporated by a heat exchanger to concentrate to about 15 Brix of sugar, followed by secondary filtration by a filter. Was extracted.

The extracted concentrate was aged for about 27 days in a low temperature freezer at about 2 ℃, and after the third filtration by a filter, the mature solution was extracted to obtain a reddish brown clear mulberry leaf extract.

Meanwhile, about 95% of the natural salt was removed from the high speed dehydrator at 1,000 rpm, and the salt was heated at about 800 ° C. for about 12 hours in an electric furnace of a hot wire heating method. Natural salt is heated to about 800 ℃ when heated for about 7 hours. After heating at 800 ℃ within 5 hours, the power was cut off and cooled slowly to produce white salt mass at 100 ℃ or less, and using a natural stone roller slow mill to prevent aggregation of solid salt particles. Grinded into mesh.

90% by weight of the baked salt powder thus obtained and 10% by weight of the mulberry leaf extract were mixed well, which was dried for about 13 hours in an electric heater at about 90 ° C., and the water content of the salt was dried to about 0.8%, and then pulverized to about 15 mesh. Mulberry leaf salt of the present invention was obtained.

Experimental Example

Component analysis of the mulberry leaf salt prepared by Examples 1 and 2 of the present invention, and the bamboo salt and sun salt obtained by the conventional nine times firing was tested by the KFDA Food Method, the results are shown in Table 2 below.

Category (% by weight) Example 1 Example 2 Bamboo salt (9 times firing) Sun salt salt 35.04 36.5 37.4 32.0 Goat 54.9 57.2 57.5 51.9 potassium 0.53 0.48 0.55 0.26 calcium 0.19 0.15 0.50 0.33 magnesium 0.84 0.86 0.52 0.95 iron 0.0065 0.0065 0.0093 0.0047 manganese 0.0009 0.00087 0.0026 0.0007 zinc 0.00025 0.00024 Less than 0.0001 Less than 0.0001 arsenic - - Less than 0.0001 Less than 0.0001 sign - - 0.01 or less 0.01 or less silicon - - 0.56 0.11 lead 0.00009 0.00001 Less than 0.00005 Less than 0.00005 germanium a very small amount a very small amount Less than 0.00001 Less than 0.00001 brimstone 0.23 0.25 0.86 0.98 Reducing Sugars and Sugars 2.5 0.5 - - amino acid 1.5 1.52 - - Saponin 0.061 0.06 - - vitamin 0.0019 0.0019 - - GABA 23 25 - - Rutin 36 38 - - phenol - - detection - Methanol - - detection - tar - - detection -

Therefore, the mulberry leaf salt according to the present invention can be seen that there is almost no difference in bamboo salt and minerals and metal components prepared by baking the natural salt in a conventional bamboo barrel 9 times, the mulberry leaf salt of the present invention tar and tar Charcoal is not included in the active ingredients of mulberry leaves, reducing sugars and sugars, amino acids, saponins, vitamins, etc. were found to contain more, and GABA, Rutin, DNJ (hypoglycemic substances) and minerals It was confirmed to include.

Reducing the chemical artificial sweeteners by the action of these ingredients not only enhances the taste of food, but also provides a nutritionally balanced bioactive substance. Moreover, the mulberry leaf salt of the desired component can be prepared by controlling the mixing ratio of the mulberry leaf concentrate and the roasted salt.

Claims (8)

20-50 wt% of mulberry leaf powder and 50-80 wt% of water are mixed, and the mixture is boiled for about 20-30 hours by indirect heat at 100-140 ° C. of a steam boiler equipped with a high pressure extractor, followed by extracting the mixed solution. The extracted extract was evaporated for 6 to 24 hours at -1.5 atm and at a temperature of 45 to 70 ° C. to condense to a sugar content of 50 to 80 Brix, and then the concentrate was concentrated at 10 to 40 ° C. at a low temperature of 1 to 4 ° C. Aging for one day, and the mature concentrate was lyophilized at a pressure of -1 to -3 kg / cm 2 and a temperature of -65 to -90 ° C. or a pressure of -1 to -3 kg / cm 2 and a temperature of 50 to 80 ° C. Providing a mulberry leaf processed powder prepared by drying in vacuo to powder; Heating the natural salt at 600 to 800 ° C. to provide baked salt from which contaminated organics have been removed; Grinding the grilled salt; And Mixing the mulberry leaf processed powder 1 ~ 10% by weight and the roasted salt powder 90 ~ 99% by weight; Method of producing a functional salt using a mulberry leaf comprising a. delete delete delete delete delete delete delete