KR101212249B1 - Preparation method of seasonong salt - Google Patents

Abstract

The present invention is a method for producing seasoned salts with enhanced salt and taste and nutritional ingredients to stir salted sun salts, as well as the basic effects as salts, wastes and liver water containing salts, nuclear, arsenic, etc. This method provides a method for preparing recrystallized and ground seasoned salts, which can be added to yeast extract, dextrin, and brewed soy sauce to enhance salt, taste, and nutrition, and to add flavors to highlight product characteristics. .

Description

Preparation method of seasoning salt {PREPARATION METHOD OF SEASONONG SALT}

The present invention relates to a method of manufacturing seasoned salt, which is different from the existing salt, and adds brewed soy sauce, yeast extract, and dextrin to roasted sun salt, and optionally adds flavor and purified water and recrystallizes them to meet flavor, taste, and product characteristics. It relates to a method for preparing seasoning salts.

Salt is largely classified into sun salt and refined salt processed with sun salt. Solar salt is a coarse, semi-transparent hexagonal crystal made from salt that draws seawater into a salt field and evaporates harmful ingredients along with moisture from wind and sunlight. In Korea, the depth of the tide is not much deep, and the difference between the tidal tide is produced in the west coast or the south coast, and it is also produced in the Indian Ocean, the Mediterranean coast, the United States and Australia. In particular, in Korea, salt containing sulfur is produced near Baeknyeong-do.

Korea's sun salt farms usually consist of reservoirs, evaporators, and crystal fields. At high tide, water is opened to make concentrated brine from evaporators and sent to crystal fields to obtain salt crystals. If the wind is small, the crystal is small, and if the temperature is low, the bitter taste or the quality of the salt is low, so the quality of the salt produced on the day of heavy sunshine and low wind is good. Natural salt produced in Korea is alkaline, and salinity is about 88%.

Natural salt is rich in minerals such as calcium, magnesium, zinc, potassium, iron, and water, so it's good for pickling kimchi or soy sauce and miso. While it contains a lot of minerals that are good for your body, it contains some of it as a toxic substance.

Salt is physiologically necessary for animals because salt is present in the body, especially in body fluids, and plays an important role in maintaining osmotic pressure. Human blood contains 0.9% salt. Sodium in salt combines with carbonic acid in the body to form bicarbonate, which serves to maintain the alkalinity of blood and other body fluids. When combined with phosphoric acid, it acts as a buffer to maintain the equilibrium of acid and alkali in body fluids.

Sodium is an alkaline digestive component such as bile, interest, and serous fluids. If the salt intake is insufficient, their digestive juices are reduced and appetite is reduced. Sodium is also always balanced in the body with much potassium in plant foods. High potassium and low sodium can endanger life. Chlorine is also important as a material to make gastric hydrochloric acid.

As described above, when salt is deficient, short-term secretion of digestive fluids is insufficient, resulting in decreased appetite, and in the long-term, systemic force, boredom, fatigue or mental anxiety occur. In addition, if a person loses salt rapidly due to a large amount of sweat, physical or mental disorders such as dizziness, ignorance, turbidity, and deprivation occur.

However, when the salt is continuously ingested excessively, there is a problem in that the viscosity increases due to acidification of blood, causing blood clots, arterial bran, and high blood pressure.

As such, salt is merely used as a function of controlling the salinity of food, and does not have a function of imparting various textures, aromas and nutrients.

Efforts have been made to provide various textures and nutrients to salts, including salt with garlic, salt with green tea, salt with mushroom extract, salt with kelp, etc. However, they simply have garlic, green tea, mushroom extract, kelp ingredients physically mixed with salt or water as a binder and anti-solidifying agent, so that the binding force is separated and not homogeneously mixed. In addition, when using gum as a binder and anti-solidifying agent, there is a problem that the binding force is reduced and agglomeration phenomenon is expensive and mold occurs.

Therefore, the technical problem to be achieved by the present invention is a method for producing seasoned salts with enhanced salt and taste and nutritional ingredients, stir-fried sun salt, as well as the basic efficacy as salt, waste products containing salt and toxic water in salt, salt It removes phosphorus nucleus, arsenic, etc., and adds yeast extract and brewed soy sauce to reinforce salt, taste and nutrition, and re-crystallize seasoned salt to add flavor to enhance product characteristics. It is an object to provide a method. Existing processed salt is uneven salty taste by simply mixing the flavor or extract ingredients of unusual raw materials, but seasoning salt of the present invention by melting the roasted sun-dried salt using liquid soy sauce and recrystallized by vacuum drying, rich flavor and Destruction of minimal nutrients and a uniform salty taste can be provided, and various taste materials can be added depending on the use.

One aspect of the present invention comprises the steps of roasting the sun-dried salt to remove the water; Mixing brewed soy sauce, yeast extract and dextrin powder with the roasted sun salt; Recrystallizing the mixture; And pulverizing the recrystallized salt.

At this time, in the mixing step, purified water, incense or purified water and aroma may be further mixed.

In addition, the step of recrystallizing the mixture may use a vacuum drying method.

At this time, the vacuum drying may be performed for 2 to 5 hours at a pressure of 0.2 atm and a temperature of 80 ~ 98 ℃.

In addition, in the mixing step, roasted natural salt 34 to 70 parts by weight, brewed soy sauce 5 to 15 parts by weight, yeast extract 10 to 30 parts by weight and dextrin powder may be mixed 10 to 20 parts by weight.

Or, in the mixing step, roasted natural salt 34 ~ 70 parts by weight, brewed soy sauce 5 ~ 15 parts by weight, yeast extract 10 ~ 30 parts by weight, dextrin powder 10 ~ 20 parts by weight, purified water 4 ~ 10.5 parts by weight and flavor 0.01 ~ 0.5 parts by weight may be mixed.

Another aspect of the present invention provides a seasoning salt that is mixed with 34 to 70 parts by weight of roasted natural salt, 5 to 15 parts by weight of brewed soy sauce, 10 to 30 parts by weight of yeast extract and 10 to 20 parts by weight of dextrin powder.

Another aspect of the present invention is mixed with 34 to 70 parts by weight of roasted natural salt, 5 to 15 parts by weight of brewed soy sauce, 10 to 30 parts by weight of yeast extract, 10 to 20 parts by weight of dextrin powder and 4 to 10.5 parts by weight of purified water and recrystallized Provide seasoning salt.

Another aspect of the present invention is roasted natural salt 34 ~ 70 parts by weight, brewed soy sauce 5 ~ 15 parts by weight, yeast extract 10 ~ 30 parts by weight, dextrin powder 10 ~ 20 parts by weight, purified water 4 ~ 10.5 parts by weight and flavor 0.01 ~ 0.5 Mix by weight and provide recrystallized seasoned salt.

Preferably, seasoning salt may be mixed and recrystallized 48.38 parts by weight of roasted natural salt, 9.68 parts by weight of brewed soy sauce, 16.13 parts by weight of yeast extract, 16.13 parts by weight of powder dextrin, 9.68 parts by weight of purified water and 0.02 parts by weight of flavor.

Conventional commercially available salts are used only for coarser salts, etc., and are merely used as a function for adjusting the salinity of food, and do not have a function of imparting various textures and nutrients. Complementing this point and at the same time, the technical means of the present invention for imparting taste and nutritional ingredients, the step of mixing the roasted natural salt and yeast extract, commercial flavor, dextrin, brewed soy sauce, purified water, etc., roasted at 600 ~ 800 ℃, It is characterized by a step of dissolving the mixture by heating to 50 ~ 70 ℃ heated to dissolve, recrystallization after dissolution, pulverizing it with a grinder into a powder.

Roasted natural salt used in the present invention has passed through 10 ~ 200Mesh, the water content is less than 2%. Yeast extract is less than 30% moisture, less than 60% crude protein, less than 10% amino nitrogen, less than 20% total nitrogen, the fragrance is widely used when selected to suit the nature of the product. Dextrin powder is characterized by good powder properties. Purified water is added to dissolve well and then heated in a hot water for homogeneous mixing.

Seasoned salt according to an embodiment of the present invention has a high degree of utilization by being prepared by a suitable vacuum drying conditions for producing a powder after re-dissolution at the same time having a salt and taste.

According to the present invention, by using a seasoning salt having a uniform salt taste and excellent taste, it is possible to control a variety of salts and functions as a seasoning salt differentiated from existing refined salts or roasted salts, thereby enabling the development of a new recrystallized salt for each use.

In addition, compared to other functional salts, it is a seasoning salt using a recrystallization method rather than simple mixing, so that it can maintain a uniform and excellent quality for the object that needs salt.

(Production example)

Preparation Example 1 Mixing Step

First, the natural salt is removed using a centrifugal dehydrator and then roasted in a continuous roaster at 600 to 800 ° C. for 5 to 10 minutes, cooled to remove powder and impurities, and then ground to prepare roasted natural salt.

Roasted sun-dried salt, yeast extract, dextrin powder, and brewed soy sauce were mixed and then dissolved by heating to 50-70 ° C. to uniformly mix the mixture. Optionally, further purified water and / or flavor can be added.

Yeast Extract is a product that extracts and concentrates only useful components in yeast cells by self-digesting yeast. Yeast extract uses 30% or less of water, 60% or less of crude protein, 10% or less of amino nitrogen, and 20% or less of total nitrogen. In the present invention, yeast extract is used to provide umami and taste without using sodium L- glutamate (MSG).

Dextrin powder functions as a binder as well as to provide a umami taste. Roasted sun salt and yeast extract dissolved in brewed soy sauce are improved by dextrin powder. Dextrin powder also makes the powder properties better.

Purified water may additionally be added to increase the solubility of roasted sun salt, yeast extract, dextrin powder in brewed soy sauce.

The fragrance used in the present invention is an edible edible flavor used in the general food industry, and includes natural essential oils, aromatic compounds (synthetic fragrances), or various natural extracts. Various flavors may be added according to the type of food to which the seasoning salt of the present invention is applied. In this preparation example, the beef extract extract was used as an incense.

The mixing ratio is shown in Table 1 below.

Mixing ratio of seasoning salt Manufacturing example Roasted
Sun salt brewing
Soy sauce East
Extract powder
dextrin Purified water incense 1-1 35.17 5.70 28.99 10.14 - - 1-2 52.17 8.70 13.91 17.39 2.61 - 1-3 52.16 13.91 13.91 17.39 2.61 0.02 1-4 50.83 13.55 13.55 16.94 5.08 0.03 1-5 50.41 13.44 16.80 16.80 2.52 0.02 1-6 49.16 13.11 16.39 16.39 4.92 0.03 1-7 48.37 12.90 16.12 16.12 6.46 0.03 1-8 48.36 12.90 16.12 16.12 6.45 0.05 1-9 48.38 9.68 16.13 16.13 9.68 0.02 1-10 48.38 9.67 16.13 16.13 9.68 0.02 1-11 49.99 10.00 16.66 16.66 6.67 0.02

 Preparation Example 2 Recrystallization Step

The seasoning salt in the liquid state mixed as in Preparation Example 1 was dried to 2% or less of moisture to recrystallize. As a drying method for recrystallization, a general drying method, for example, vacuum drying method, vacuum freeze drying method, freeze drying method, hot air drying method and the like can be used.

In this production example, it was recrystallized using the vacuum drying method. In detail, the mixed liquid seasoned salt was put in a tray and placed in a closed space and decompressed to 0.2 atm or less using a vacuum pump, followed by vacuum drying at 80 to 98 ° C. for 2 to 5 hours. The vacuum drying process removes moisture below 2% and removes various germs.

Preparation Example 3 Crushing Step

The dried seasoned salt is crushed to have a size of 40 ~ 200 mesh using a crusher to make a powder state.

The seasoned salt prepared as described above was light yellow in powder form. The prepared seasoned salt shows a uniform salty taste because it was prepared by recrystallization of a liquid mixture, and also has a distinctive scent according to the flavor used, unlike the salty taste of traditional salt, and taste and rich taste were added.

Experimental Example 1 Solidification Stability of Seasoned Salt of the Present Invention

Degradation of seasoning salt and refined salt of the present invention were compared based on the monthly average maximum temperature and humidity (31 ° C., 81%) for the last six years in Seoul.

Seasoning salt of the present invention was used seasoning salt prepared in the mixing ratio of Preparation Example 1-9 of Table 1.

The seasoning salt and the refined salt of the present invention were placed in a constant temperature and humidity chamber at a temperature of 31 ° C. and a humidity of 81% for 24 hours, respectively, and then the moisture content was measured by an atmospheric pressure drying method. This experiment was repeated three times. The results are shown in Table 2 below.

                                              unit: % Number of experiments General refined salt Seasoned salt of the present invention 1 time 22.4 17.5 Episode 2 23.3 16.9 3rd time 22.8 17.2

As can be seen in Table 2, the seasoning salt of the present invention can be seen that the water absorption, that is, the deliquescent property is lower than the general refined salt. It can be seen that the use of seasoning salts is easier than general refined salts, especially in hot and humid summers.

Example 2 Salinity Variation

The deviation was calculated by measuring the salinity of 20 undiluted snacks by applying the salt of 40% salt using general refined salt and the salt of 40% salt using seasoning salt of the present invention in the cuboid snack and the round snack.

Seasoning salt of the present invention was used seasoning salt prepared in the mixing ratio of Preparation Example 1-9 of Table 1.

The cuboid type snack has a square cross section having a side length of 1 ± 0.2cm and a length of 5 ± 0.5cm. The circular snack has a diameter of 6cm and a thickness of 0.1cm.

The tailings were applied to the snacks by dust-coating 3g of tailings per 100g of the two kinds of snacks. The experimental results are shown in Table 3 below.

Cuboid snack Round snack Refined salt
Used beauty Seasoned salt
Used beauty Refined salt
Used beauty Seasoned salt
Used beauty One 1.14 1.24 0.69 1.26 2 1.25 1.19 0.92 1.09 3 0.85 1.27 1.01 1.10 4 1.01 1.20 1.06 1.33 5 0.97 1.22 1.16 1.01 6 0.76 1.17 0.79 1.16 7 0.95 1.19 1.21 1.27 8 0.93 1.23 1.22 1.18 9 0.93 1.19 1.41 1.20 10 0.77 1.25 0.81 1.11 11 1.10 1.22 1.33 1.19 12 1.19 1.23 1.06 0.98 13 0.88 1.17 1.04 1.15 14 0.89 1.22 0.73 1.15 15 1.02 1.20 1.07 1.12 16 1.20 1.16 1.00 1.28 17 0.97 1.21 1.11 1.15 18 1.09 1.24 0.86 0.97 19 0.78 1.20 0.81 1.26 20 1.09 1.21 0.78 1.36 Average 0.99 1.21 1.00 1.17 Standard Deviation 0.15 0.03 0.20 0.11

Although there is a difference between the mean and the standard deviation due to the difference in the form of the snack, the salt value of the seasoning used in the present invention generally showed an average value near 1.20%. In addition, the deviation was 0.03, 0.11, which was lower than that of the general refined salt.

Therefore, it can be seen that by applying the seasoning salt according to the present invention as the tail of the snack can be given a more uniform salinity than the tail using the general refined salt.

Claims (10)

Roasting sun-dried salt to remove the water;
Mixing brewed soy sauce, yeast extract and dextrin powder with the roasted sun salt;
Recrystallizing the mixture; And
Grinding the recrystallized salt; Method of producing seasoning salt comprising. The method of claim 1,
In the mixing step,
A process for producing seasoning salts which further mixes purified water, aroma or purified water and aromas. The method according to claim 1 or 2,
Recrystallizing the mixture is a seasoning salt manufacturing method using a vacuum drying method. The method of claim 3,
The vacuum drying is a method of producing seasoning salt made for 2 to 5 hours at a pressure of 0.2 atm and a temperature of 80 ~ 98 ℃. The method of claim 1,
In the mixing step,
34 to 70 parts by weight of roasted natural salt, 5 to 15 parts by weight of brewed soy sauce, 10 to 30 parts by weight of yeast extract and 10 to 20 parts by weight of dextrin powder. The method of claim 2,
In the mixing step,
Roasted seasoning salt of 34 to 70 parts by weight, brewed soy sauce 5 to 15 parts by weight, yeast extract 10 to 30 parts by weight, dextrin powder 10 to 20 parts by weight, purified water 4 to 10.5 parts by weight and flavor 0.01 to 0.5 parts by weight Manufacturing method. Seasoned salt with 34 ~ 70 parts by weight of roasted natural salt, 5 ~ 15 parts by weight of brewed soy sauce, 10 ~ 30 parts by weight of yeast extract and 10 ~ 20 parts by weight of dextrin powder. Seasoned salt with 34 ~ 70 parts by weight of roasted natural salt, 5-15 parts by weight of brewed soy sauce, 10-30 parts by weight of yeast extract, 10-20 parts by weight of dextrin powder, and 4-10.5 parts by weight of purified water. Roasted natural salt 34 ~ 70 parts by weight, brewed soy sauce 5 ~ 15 parts by weight, yeast extract 10 ~ 30 parts by weight, dextrin powder 10 ~ 20 parts by weight, purified water 4 ~ 10.5 parts by weight and fragrance 0.01 ~ 0.5 parts by weight and recrystallized Seasoned salt. 10. The method of claim 9,
Seasoned salt which was mixed and recrystallized with 48.38 parts of roasted natural salt, 9.68 parts by weight of brewed soy sauce, 16.13 parts by weight of yeast extract, 16.13 parts by weight of powder dextrin, 9.68 parts by weight of purified water and 0.02 parts by weight of fragrance.