KR101187806B1 - Method for producing salt using extracting oil of bamboo and salt using extracting oil of bamboo manufactured thereof - Google Patents

Abstract

In the present invention, by mixing the powder of the bamboo powder or the bamboo flakes uniformly to the grilled salt to prepare the bamboo salt, the nutrients and bitterness of the large amounts of amino acids, vitamins, reducing sugars and sugars, saponins, etc. contained in the bamboo salt disappear, and the salty and sweet taste is matched. The addition of gin salt to foods relates to a method for producing bamboo salt, and to the bamboo salt prepared by this method, characterized in that it is possible to ingest various nutrients while enhancing the umami. It is not only non-toxic while maintaining various effects, but also enhances the rich taste of food, making it suitable for the demanding taste of modern people and supplying various and rich nutrients.

Description

Process for producing bamboo salt and bamboo salt produced by the method {Method for producing salt using extracting oil of bamboo and salt using extracting oil of bamboo manufactured etc}

The present invention relates to a manufacturing method of the bamboo salt and to the bamboo salt produced by the method, and more particularly, to prepare a bamboo salt by mixing the bamboo powder or the bamboo salt uniformly to the grilled salt, Nutrients, such as amino acids, vitamins, reducing sugars and sugars, saponins, go well with the inherent taste of the salt, and when added to food to increase the umami taste of various nutrients, characterized in that the production method of bamboo salt prepared by this method It is about bamboo salt.

In today's world, health and well-being (LOHAS) have become an important value in the lives of modern people, and the incidence of adult diseases such as hypertension and diabetes is increasing after cancer. One of these problems is a phenomenon caused by excessive intake of refined salt with a high sodium content compared to mineral intakes containing various nutrients.

On the other hand, sun salt, one of Korea's precious resources, has recently been recognized as a food in minerals. However, natural salts contain trace amounts of organic matter or heavy metals due to seawater contamination of the coastal coast, and have a bitter taste and weak acidity due to sulfate ions, sulfite ions, and magnesium chloride in salt water. It is a fact that many cause adult illness

Therefore, baking salt at high temperature in salt fields or large food companies to release the salt contained in the natural salt, or to release bamboo salts to prevent cell growth and to prevent sterilization and decay. By producing bamboo salt by repeatedly treating at high temperature in a furnace, it has been widely used as a therapeutic agent and various anti-inflammatory agents of the digestive system as well as food ingredients in the private sector.

However, bamboo salt prepared as described above is commonly used to prepare bamboo salt by putting sun salt into bamboo barrel and baking it once or twice in a kiln using charcoal such as pine, but it is possible to increase the pharmacological effect since bamboo salt is widely known. It is common to manufacture bamboo salt for 8 purposes by repeating the baking process in a kiln for the purpose.

Looking at the bamboo salts developed to solve the above problems, Patent Literature 1 chopped sun salt into bamboo barrels and sealed them with kneaded ointment. Remove foreign substances to make powder. Then, add bamboo salt powder into bamboo barrel and heat it to the same condition eight times in total. Then, at the end, sprinkle pine powder on firewood and heat it to 1,300 ~ 1,700 ℃, and the salt melts and flows like lava. It is cooled and pulverized to prepare bamboo salt, but such bamboo salt is already widely known to the public and is usefully manufactured in various ways. However, the bamboo salt prepared in this way has a problem in that its efficacy is lowered because various nutrients inherent in bamboo are destroyed by repeatedly heating it at a high temperature in a kiln for a long time.

In addition, bamboo salt made by repeatedly baking natural salt in a bamboo barrel has a problem in that the color of bamboo salt jumps black due to ash buried in tar or roasted bamboo salt, which occurs when bamboo is not burned completely.

In addition, there are known techniques for producing bamboo salt in Patent Document 2, Patent Document 3, and Patent Document 4, but such conventional techniques are also effective in adding bamboo salt to salt or by heating salt and bamboo together at high temperature. There is a problem that the destruction and the harmful ingredients leaked when heating the bamboo contained in the salt.

1: Korea Patent Registration No. 10-0701471 2: Korean Patent No. 10-0453206 3: Korean Patent Publication No. 90-0004318 4: Korean Patent Publication No. 91-0005774

Therefore, in order to solve the above problems, the present invention mixes the stem, root, and leaves of the shredded bamboo with water and then heats and extracts the bamboo powder prepared by concentrating and aging the extract extracted by applying heat thereto. By mixing the roasted salt uniformly to make bamboo salt, nutrients such as amino acids, vitamins, reducing sugars, sugars and saponins contained in the bamboo go well with the salt's unique taste, adding various nutrients while enhancing the flavor when added to food. It is an object of the present invention to provide a process for producing bamboo salt, and to provide bamboo salt produced by the method.

According to a feature of the present invention for achieving the above object, the present invention provides a method for producing bamboo salt,

1) cutting bamboo stems, bamboo roots and bamboo leaves into 5 to 10 cm each;

2) washing the cut bamboo and then drying for 20 to 26 hours with a dryer of 50 ~ 60 ℃;

3) mixing the dried bamboo to 70 ~ 80% by weight of the stem, 10-15% by weight of the root and 10-15% by weight of the bamboo leaf;

4) extracting the mixed solution by adding 10-20% by weight of the mixed bamboo and 80-90% by weight of water to the hot water extractor;

5) concentrating the extracted mixture to 50-60 Brix;

6) filtering the concentrate and then aging at 1 to 3 ° C. for 20 to 30 days to prepare a horsepower;

7) lyophilizing the aged bamboo power to prepare bamboo powder;

8) removing the impurities by heating the natural salt in an electric furnace at 600 ~ 800 ℃ for 24 to 30 hours;

9) pulverizing the roasted salt from which impurities are removed to a size of 0.01 ~ 0.5mm;

10) mixing the 10 to 20% by weight of the powder powder prepared in step 7) and 80 to 90% by weight of the roasted salt pulverized in step 9); The bamboo salt produced by this method is used as a means for solving the problem.

And the present invention is a method for producing bamboo salt,

1) cutting bamboo stems, bamboo roots and bamboo leaves into 5 to 10 cm each;

2) washing the cut bamboo and then drying for 20 to 26 hours in a 50 ~ 60 ℃ dryer;

3) mixing the dried bamboo to 70 ~ 80% by weight of the stem, 10-15% by weight of the root and 10-15% by weight of the bamboo leaf;

4) extracting the mixed solution by adding 10-20% by weight of the mixed bamboo and 80-90% by weight of water to the hot water extractor;

5) concentrating the extracted mixture to 7-20 Brix;

6) filtering the concentrate and then aging at 1 to 3 ° C. for 20 to 30 days to prepare a horsepower;

7) removing the impurities by heating the natural salt in an electric furnace of 600 ~ 800 ℃ for 24 to 30 hours;

8) mixing 7 to 20% by weight of the prepared bamboo salt in step 6) and 80 to 93% by weight of the roasted salt of step 7);

9) drying the mixture of step 8) at a moisture content of 0.3% or less in a hot air dryer at 60 ° C. to 80 ° C., and then grinding the mixture to a size of 0.01 mm to 0.5 mm; The bamboo salt produced by this method is another means for solving the problem.

The present invention having the above-described composition is made by mixing the powder powder or the bamboo flakes uniformly in the baked salt to prepare the bamboo salt, while maintaining the potency inherent to the unique taste of salt is not toxic and is required in traditional medicine It can be applied as a salt with high weakness, and also contains a large amount of amino acids, vitamins, reducing sugars and sugars, saponins, and minerals contained in salty salt and salt of salt, and enhances the taste of food when added to food. The advantage is that it is formulated to be alive and provide a wide variety of nutrients.

According to the characteristic of this invention for solving the said subject, in this invention, the manufacturing method of bamboo salt,

1) cutting bamboo stems, bamboo roots and bamboo leaves into 5 to 10 cm each;

2) washing the cut bamboo and then drying for 20 to 26 hours with a dryer of 50 ~ 60 ℃;

3) mixing the dried bamboo to 70 ~ 80% by weight of the stem, 10-15% by weight of the root and 10-15% by weight of the bamboo leaf;

4) extracting the mixed solution by adding 10-20% by weight of the mixed bamboo and 80-90% by weight of water to the hot water extractor;

5) concentrating the extracted mixture to 50-60 Brix;

6) filtering the concentrate and then aging at 1 to 3 ° C. for 20 to 30 days to prepare a horsepower;

7) lyophilizing the aged bamboo power to prepare bamboo powder;

8) removing the impurities by heating the natural salt in an electric furnace at 600 ~ 800 ℃ for 24 to 30 hours;

9) pulverizing the roasted salt from which impurities are removed to a size of 0.01 ~ 0.5mm;

10) mixing 10 to 20% by weight of the bamboo powder prepared in step 7) and 80 to 90% by weight of the roasted salt pulverized in step 9);

It relates to a production method of bamboo salt, characterized in that it is prepared through.

On the other hand, the bamboo power used in the present invention is a bamboo juice extracted from the hot water extract after mixing the stems, roots, bamboo leaves of bamboo, such a juice is not tar or toxic, antioxidants polyphenols and saponins, vitamins and amino acids Minerals, etc. In abundance It is characterized by making it a healthy food for modern people who are tired of being stressed.

And the natural salt used in the present invention is produced in clean seawater of Sinan-gun tidal flat area more than 50km away from the land and contains a large amount of minerals, excellent stability with low salinity, the antioxidant power to remove the active oxygen of the body during the year In the best June-August, the salt is collected on a rainy day and dehydrated for 5-10 minutes using a high-speed dehydrator or decanda that is 1,600rpm or more and removes more than 50% of the salty salty salt. It is characterized by.

Hereinafter, the manufacturing method of the bamboo salt according to the present invention will be described in detail.

Bamboo used in step 1) serves to enhance physical strength and improve cell vitality due to excellent pharmacologically active substances in the human body, and bamboo stems, roots, and bamboo leaves by cutting each 5 to 10 cm It is preferable to cut and use. If the cut size is less than 5cm, the size is small, there is a risk of tangling each other during the extraction of the force, if the cut size exceeds 10cm there is a fear that not enough extraction during the force extraction. The cutter is not particularly limited and may be appropriately selected and used in accordance with the needs of the consumer and the needs of the manufacturer.

Step 2) is a step of washing the cut bamboo with a high-pressure sprayer and then drying for 20 to 26 hours in a dryer at 50 ~ 60 ℃, when washing the cut bamboo with a high-pressure jet spraying force is 4 ~ 6 hp When the drying temperature is less than 50 ℃ or the drying time is less than 20 hours, it is preferable that the drying temperature is preferably not enough, and when the drying temperature exceeds 60 ℃ or the drying time exceeds 26 hours There is a risk of being too dry and brittle.

Step 3) is a step of mixing 70 ~ 80% by weight of the dried bamboo stem, 10-15% by weight of the root and 10-15% by weight of bamboo leaves.

Bamboo stems used in the above is used to remove the knuckles after the fall and winter of King Dukju grown over three years with excellent reducing sugar and sugar content, and the amount of bamboo stems is preferably 70 to 80% by weight. If the amount of bamboo stem is less than 70% by weight, there is a risk that the content of reducing sugars and saccharides may be lowered when extracting bamboo due to insufficient amount of bamboo stem. Although the content is abundant, there is a fear that the contents of vitamins, saponins, amino acids and the like contained in the roots and bamboo leaves are lowered.

Bamboo root used in the above is collected and used over the autumn and winter rich in saponin and vitamins, the amount is preferably 10 to 15% by weight. If the amount of bamboo root used is less than 10% by weight, there is a risk that the vitamin and saponin content may be lowered when extracting bamboo due to insufficient amount of bamboo root. If the amount of bamboo root used is more than 15% by weight, the amount of bamboo root is used. Excessively rich in vitamin and saponin content, there is a fear that the content of reducing sugars, amino acids and the like contained in the stem and bamboo leaves.

Bamboo leaf used in the above mainly contains amino acids and mineral components, and the blood is clear and the nature is used as antipyretic agents, the amount is preferably 10 to 15% by weight. If the amount of bamboo leaves used is less than 10% by weight, the main components such as amino acids may decrease when the bamboo leaves are extracted due to insufficient amount of bamboo leaves. At the time of extraction, the main components such as amino acids are abundant, but the content of reducing sugars, saponins, etc. contained in the stems and roots may be lowered. On the other hand, the bamboo leaf used in the present invention is preferably used to collect the young leaves sprouting in May-June among the mulberry, wild rice, royal leaves.

Step 4) adds 10-20% by weight of the mixture of bamboo stems, roots, and bamboo leaves and 80-90% by weight of water to a hot water extractor to extract a mixed solution, wherein the bamboo mixture is added to the hot water extractor. If it is less than 10% by weight, or the water is more than 90% by weight, the extract is too thin to be difficult to control the sugar content when the extract is concentrated, the bamboo mixture added to the hot water extractor exceeds 20% by weight or water When the amount is less than 80% by weight, there is a fear that the extract may not be sufficiently extracted due to a decrease in the mixing amount of water compared to the mixing amount of bamboo.

On the other hand, the extraction method is characterized in that extracted by boiling for 12 to 15 hours by indirect heat of the steam boiler is installed in the hot water extractor is heated to 90 ~ 95 ℃. Therefore, if the internal temperature of the hot water extractor is less than 90 ℃ or the heating time is less than 12 hours, the extract may not be extracted completely, the internal temperature of the hot water extractor exceeds 95 ℃ or heating time is 15 hours If it exceeds, the energy consumption is too large compared to the extract amount of the extract, there is a fear that an uneconomic problem occurs.

Step 5) is a step of preparing a powder by concentrating the mixed solution extracted in step 4) to 50 ~ 60 Brix, wherein the concentration conditions are -1.0 ~ -1.5 atm and at a temperature of 85 ~ 95 ℃ It is preferable to concentrate by evaporating the water for 24 to 30 hours in a concentrator. If the concentration of the concentrator is less than the above condition, the concentration of the concentrate is diminished, Brix is lowered, the concentrate is discolored, and the drying time may be long when preparing the powder, and the concentration of the concentrator exceeds the above condition. In this case, there is a fear that the Brix may be too high due to the improved viscosity of the concentrate.

On the other hand, the present invention can be prepared by condensing the mixed solution extracted in step 5) to 7 ~ 20 Brix. At this time, the concentration condition is preferably concentrated by evaporating the water for 12 to 16 hours in a concentrator maintaining a temperature of 85 ~ 95 ℃. If the concentration of the concentrator is less than the above condition, the viscosity of the concentrate is difficult to maintain the brix required. If the condition of the concentrator exceeds the above condition, the brix is high but high viscosity when mixed with the roasted salt. Because of this, there is a risk that the roasted salt may not be evenly mixed.

In step 6), the concentrate is filtered with a filter press and then aged for 1 to 3 ° C. for 20 to 30 days to prepare the porridge. The temperature of the aging chamber is lower than 1 ° C. or the maturing period is less than 20 days. If the concentrate is not fully matured, the content of reducing sugars, saponins, amino acids, etc. may decrease, and if the temperature of the aging chamber is higher than 3 ° C. or the aging period is more than 30 days, the reducing sugars, saponins, The content of amino acids, etc. is high, but there is a fear that foreign substances are generated as the ripening period becomes longer. In the present invention, the filter is used as a filter press, but this is not particularly limited and may be used by selecting an appropriate filter when physical properties equal to or higher than those required by the consumer or the manufacturer.

Step 7) is a step of preparing the powder by lyophilizing the water force prepared in step 6), the freeze-drying is -1.0 ~ -1.5 atm (atm) and -45 ~ -50 ℃ 10 It is preferable to freeze for ˜14 hours. If the freeze-drying and vacuum-drying conditions are less than the above conditions, there is a concern that the pressure and the temperature may not be sufficiently dried when the conditions of the freeze-drying and the vacuum-drying are exceeded. There is a concern.

Step 8) removes impurities by heating the natural salt in an electric furnace at 600 to 800 ° C. for 24 to 30 hours. When the heating temperature of the electric furnace is lower than 600 ° C. or the heating time is less than 24 hours, the natural salt is stored. There is a risk that impurities may remain due to insufficient baking, and when the heating temperature of the electric furnace is higher than 800 ° C. or the heating time exceeds 30 hours, the natural salt is sufficiently baked, and the remaining impurities are completely removed, but a lot of energy is lost. Because of this, there is a fear that an uneconomic problem may occur.

In this way, the roasted salt, which has been removed by heating, removes sulfate ions and sulfite ions, which cause salt's inherent bitterness and acidity, so that only a very small amount of sulfur exists. Magnesium chloride is converted to magnesium oxide by reaction, and there is no bitter taste, and the taste is advantageous in producing a soft salty and sweet taste.

Step 9) is a step of grinding the salt to remove the impurities to a size of 0.01 ~ 0.5mm, when the thickness of the salt is less than 0.01mm there is a fear that the size is too small to mix well with the force, the thickness of the salt When the content exceeds 0.5 mm, the content of bamboo force is lowered compared to the amount of salt used, and there is a fear that the commerciality of the bamboo salt is decreased. And the grinder used above is not specifically limited, According to a customer's request and a manufacturer's need, it can select suitably and can use.

On the other hand, in the case of the bamboo salt produced by mixing the above-mentioned bamboo power and grilled salt to produce the bamboo salt by mixing the 7 to 20% by weight of the bamboo salt and 93 to 80% by weight of the grilled salt, at this time The salt mixing method is preferably mixed by a stainless steel power mixer equipped with a liquid spraying device. In the case where the water force is less than 7% by weight, or when the roasted salt is more than 93% by weight, there is a fear that the content of the main components of the water force is lowered due to a decrease in the mixing amount of the water force compared to the roasted salt. If the mortality exceeds 20% by weight or the roasted salt is less than 80% by weight, the content of the main ingredients of the bark is improved due to the excessive mixing of the bark compared to the roasted salt, but there is a concern that the intrinsic taste of the salt may be altered. .

And in the case of bamboo salt using the water hammer, the mixture of water salt and roasted salt was heated in a hot air dryer at 60 to 80 ° C. for 10 to 14 hours, dried to a moisture content of 0.3% or less, and then to 0.01 to 0.5 mm in size. The milling process will produce bamboo salt. If the temperature of the hot air dryer is lower than 60 ℃ or the heating time is less than 10 hours, the water content of the bamboo salt is high, so that it is difficult to store for a long time, the temperature of the hot air dryer is higher than 80 ℃ or heating time 14 If the time is exceeded, the water content of the salt can be lowered as much as possible, but excessive energy consumption may cause an uneconomic problem.

Step 10) is a step of mixing 10 to 20% by weight of the powder powder prepared in step 7) and 80 to 90% by weight of the salt powder ground in step 9) with a mixer. In the above case, when the powder is less than 10% by weight or the salt powder is more than 90% by weight, there is a fear that the content of the main component of the bamboo salt may be lowered due to insufficient mixing of the powder compared to the amount of salt powder used. If the mortar powder exceeds 20% by weight or the salt powder is less than 80% by weight, the salt may be sufficiently contained in the salt due to the excessive mixing of the mortar compared to the amount of the salt powder used, but the effect is weak. In addition, the mixer to mix above is not specifically limited, A suitable mixer can be selected and used according to a customer's request and a manufacturer's need.

Hereinafter, the configuration of the present invention through the embodiment in detail as follows.

1. Manufacture of Pale Salt

(Example 1)

1-1 Preparation of Force Powder

After washing and drying, the mixture was added at a ratio of 1 kg, 1 kg of bamboo shoots, 200 g of mountain rice roots, and 200 g of bamboo leaves, each of which was cut into 5-10 cm sizes, and then 12 liters of water were added thereto. The internal temperature of the extractor supplied from the steam boiler installed in the high pressure extractor was heated for 12 hours in an indirect heat of 92 ± 1 ° C. to extract the mixed solution, and then the internal temperature of the concentrator supplied from the steam boiler installed in the condenser of -1.3 atm. A concentrated solution of 70 Brix was obtained by heating for 24 hours in an indirect heat of 90 ± 1 ° C. The concentrated solution was filtered through a filter press filter, and the concentrated solution aged for 20 days in a low temperature refrigerator at 2 ° C. was lyophilized at a pressure of −1.3 atm and a temperature of −45 ° C. for 12 hours to obtain 1 kg of mortar powder.

1-2 Preparation of Roasted Salt

Take 10kg of sun salt produced in Shinan-gun in June and dehydrate it in a high speed dehydrator for 1,600rpm for 10 minutes to remove more than 50% of the water and heat it for 26 hours in a 700 ℃ electric furnace with hot wire. Grinding with a roller grinder yielded 0.05 mm of grilled salt.

15 wt% of the above-mentioned dead powder and 85 wt% of the baked salt powder were mixed well in a stirrer to obtain 6 kg of dead salt.

(Example 2)

2-1 Manufacturing of Power

After washing and drying, the mixture was added at a ratio of 1 kg, 1 kg of bamboo shoots, 200 g of mountain rice roots, and 200 g of bamboo leaves, each of which was cut into 5-10 cm sizes, and then 12 liters of water were added thereto. The internal temperature of the hot water extractor supplied from the steam boiler installed in the high pressure extractor is heated indirect heat of 92 ± 1 ° C. for 12 hours to extract the mixed solution, and then the inside of the concentrator supplied from the steam boiler installed in the condenser of -1.3 atm. It heated to indirect heat of temperature 90 degreeC for 12 hours, and obtained 15 Brix concentrate. The concentrate was filtered with a filter press filter, and then aged in a low temperature refrigerator at 2 ° C. for 20 days to obtain 8 l of water force.

2-2 Preparation of Baked Salt

Baked salt was obtained in the same manner as in Example 1 to obtain grilled salt.

7% by weight of the prepared bamboo power and 93% by weight of the roasted salt were mixed well in a stirrer, and dried with a hot air dryer at 80 ° C. for 10 hours. 6 kg of salt was obtained.

(Comparative Example 1)

Among the bamboo salts on the market, bamboo salt of A company fired 9 times was used as a comparison.

(Comparative Example 2)

Among the natural salts sold in the market, natural salts prepared in Sinan-gun were compared.

2. Test method and result

The tests for each item were tested according to the Food Code Test Method of the Korea Food and Drug Administration, and the results are shown in [Table 1].

division standard Example 1 Example 2 Comparative Example 1 Comparative Example 2 Sodium Chloride (%) 88.0 or more 96.80 96.06 88.9 88.3 Total Chlorine (%) 50.0 or more 54.39 58.82 55.80 54.52 moisture(%) 4.0 or less 0.27 0.27 3.81 6.80 Insoluble content (%) 3.0 or less 1.12 1.12 0.02 0.02 Sulfate ion (%) 1.5 or less 1.32 1.32 0.72 0.60 Quarter (%) 0.1 or less 0.08 0.09 0.05 0.06 Arsenic (mg / kg) 0.5 or less Not detected Not detected 0.06 0.1 Lead (mg / kg) 2.0 or less 0.28 0.47 0.65 0.34 Cadmium (mg / kg) 0.5 or less 0.0005 0.0005 0.0240 0.0362 Mercury (mg / kg) 0.1 or less Not detected Not detected 0.04 0.04 Ferrocyanide (g / kg) 0.010 or less Not detected Not detected 0.0042 0.0062 Amino acid (mg%) - 550.46 563.77 - - Saponin (mg%) - 16.1504 17.5804 - - Vitamin (mg%) - 142.361 142.449 - - Reducing sugars and sugars (mg%) - 5.179 5.892 - -

As shown in the results of Table 1, Examples 1 and 2 prepared by the present invention showed that the active ingredient of the salt was superior to Comparative Example 1 and Comparative Example 2. And Examples 1 and 2 according to the present invention contains amino acids, saponins, vitamins, reducing sugars and saccharides, etc., which are not contained in Comparative Examples 1 and 2, so that the bamboo salt of the present invention is added to the food. Not only does it enhance the umami, but it is also considered to provide a healthy energy source due to the demanding taste of modern people and the rich and diverse nutrients.

As described above, the present invention has been proved to be excellent in its efficacy through the above embodiments, but the present invention is not necessarily limited only by the above configuration, and various substitutions may be made without departing from the technical spirit of the present invention. , Modifications and variations are possible.

Claims (8)

In the manufacturing method of bamboo salt,
1) cutting bamboo stems, bamboo roots and bamboo leaves into 5 to 10 cm each;
2) washing the cut bamboo and then drying for 20 to 26 hours with a dryer of 50 ~ 60 ℃;
3) mixing the dried bamboo to 70 ~ 80% by weight of the stem, 10-15% by weight of the root and 10-15% by weight of the bamboo leaf;
4) extracting the mixed solution by adding 10-20% by weight of the mixed bamboo and 80-90% by weight of water to the hot water extractor;
5) concentrating the extracted mixture to 50-60 Brix;
6) filtering the concentrate and then aging at 1 to 3 ° C. for 20 to 30 days to prepare a horsepower;
7) lyophilizing the aged bamboo power to prepare bamboo powder;
8) removing the impurities by heating the natural salt in an electric furnace at 600 ~ 800 ℃ for 24 to 30 hours;
9) pulverizing the roasted salt from which impurities are removed to a size of 0.01 ~ 0.5mm;
10) mixing the 10 to 20% by weight of the powder powder prepared in step 7) and 80 to 90% by weight of the grilled salt pulverized in the step 9);
In the manufacturing method of bamboo salt,
1) cutting bamboo stems, bamboo roots and bamboo leaves into 5 to 10 cm each;
2) washing the cut bamboo and then drying for 20 to 26 hours in a 50 ~ 60 ℃ dryer;
3) mixing the dried bamboo to 70 ~ 80% by weight of the stem, 10-15% by weight of the root and 10-15% by weight of the bamboo leaf;
4) extracting the mixed solution by adding 10-20% by weight of the mixed bamboo and 80-90% by weight of water to the hot water extractor;
5) concentrating the extracted mixture to 7-20 Brix;
6) filtering the concentrate and then aging at 1 to 3 ° C. for 20 to 30 days to prepare a horsepower;
7) removing the impurities by heating the natural salt in an electric furnace of 600 ~ 800 ℃ for 24 to 30 hours;
8) mixing 7 to 20% by weight of the prepared bamboo salt in step 6) and 80 to 93% by weight of the roasted salt of step 7);
9) drying the mixture of step 8) at a moisture content of 0.3% or less in a hot air dryer at 60 ° C. to 80 ° C., and then grinding the mixture to a size of 0.01 mm to 0.5 mm.
The method according to claim 1 or 2,
In the step 4) the extraction is installed in a hot water extractor is a method for producing bamboo salt, characterized in that the extraction by boiling for 12 to 15 hours indirect heat of the steam boiler heated to 90 ~ 95 ℃.
The method according to claim 1,
The concentration of step 5) is -1.0 ~ -1.5 atm (atm) and the production method of bamboo salt, characterized in that the concentration by evaporating water for 24 to 30 hours in a concentrator maintaining a temperature of 85 ~ 95 ℃.
The method according to claim 2,
The concentration of step 5) is a method for producing bamboo salt, characterized in that the concentration by evaporating the water for 12 to 16 hours in a concentrator maintaining a temperature of 85 ~ 95 ℃.
The method according to claim 1,
The lyophilization of step 7) is lyophilized for 10-14 hours at -1.0 ~ -1.5 atm (atm) and -45 ~ -50 ° C.
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