KR101226684B1 - Manufacturing method of hwang-chil salt - Google Patents
Manufacturing method of hwang-chil salt Download PDFInfo
- Publication number
- KR101226684B1 KR101226684B1 KR1020100111005A KR20100111005A KR101226684B1 KR 101226684 B1 KR101226684 B1 KR 101226684B1 KR 1020100111005 A KR1020100111005 A KR 1020100111005A KR 20100111005 A KR20100111005 A KR 20100111005A KR 101226684 B1 KR101226684 B1 KR 101226684B1
- Authority
- KR
- South Korea
- Prior art keywords
- salt
- roasting
- hwangchil
- grinding
- weight
- Prior art date
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 68
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 28
- 239000004922 lacquer Substances 0.000 claims abstract description 24
- 238000005406 washing Methods 0.000 claims abstract description 16
- 238000005507 spraying Methods 0.000 claims abstract description 14
- 238000012856 packing Methods 0.000 claims abstract description 7
- 239000002023 wood Substances 0.000 claims abstract description 7
- 238000010298 pulverizing process Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims abstract 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 13
- 239000011593 sulfur Substances 0.000 claims description 13
- 229910052717 sulfur Inorganic materials 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 4
- 241000287828 Gallus gallus Species 0.000 abstract description 4
- 239000011248 coating agent Substances 0.000 abstract description 4
- 238000000576 coating method Methods 0.000 abstract description 4
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 238000001704 evaporation Methods 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 239000013535 sea water Substances 0.000 abstract description 4
- 239000000843 powder Substances 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 244000044283 Toxicodendron succedaneum Species 0.000 description 2
- 239000011247 coating layer Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- XRHGWAGWAHHFLF-UHFFFAOYSA-N Isazofos Chemical compound CCOP(=S)(OCC)OC=1N=C(Cl)N(C(C)C)N=1 XRHGWAGWAHHFLF-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000000191 radiation effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 150000003463 sulfur Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
본 발명은 바닷물을 염전으로 끌어들여 바람과 햇빛으로 수분만 증발시켜 만든 천일염 표면에 황칠나무에서 추출한 추출액을 코팅함으로써, 조미료로서 소금을 섭취하면서 동시에 황칠나무의 효능으로 이미 알려진 각종 건강증진효과가 발휘됨은 물론, 닭이나 오리요리 등 다양한 요리에서 지방의 분해를 촉진하고 잡냄새를 제거하는 효과가 있는 황칠소금의 제조방법에 관한 것이다.
본 발명에 따른 황칠소금의 제조방법은, 천일염 180중량부 내지 220중량부를 세척하는 세척단계와, 상기 세척단계에서 세척된 천일염을 분쇄하는 제 1 분쇄단계와, 상기 분쇄단계에서 분쇄된 천일염을 200℃ 내지 500℃로 가열되는 회전식 볶음용기에서 볶아주는 볶음단계와, 상기 볶음단계가 진행되고 있는 상기 회전식 볶음용기의 온도를 140℃ 내지 160℃로 유지시키면서 상기 회전식 볶음용기 내에 황칠추출액 50중량부 내지 150중량부를 분사하는 황칠액 분사단계와, 상기 황칠액 분사단계에서 황칠액이 분사된 천일염을 140℃ 내지 160℃로 유지되고 있는 상기 회전식 볶음용기 내에서 건조한 다음 분쇄하는 제 2 분쇄단계와, 상기 제 2 분쇄단계에서 분쇄된 천일염을 포장하는 포장단계를 포함하여 이루어지는 것을 특징으로 한다.The present invention by coating the extract extracted from the Hwangchil wood on the surface of the sun salt made by bringing the sea water into the salt field and evaporating only moisture by wind and sunlight, while ingesting salt as a seasoning, the various health promotion effects already known as the efficacy of the Hwangchil wood exhibited Of course, the present invention relates to a method for producing hwangchil salt, which has an effect of promoting decomposition of fat and removing odor in various dishes such as chicken and duck cuisine.
Hwangchil salt manufacturing method according to the invention, the washing step of washing 180 parts by weight to 220 parts by weight of natural salt, the first grinding step of grinding the natural salt washed in the washing step, and the natural salt pulverized in the grinding step 200 The roasting step of roasting in a rotary stir vessel heated to ℃ to 500 ℃ and, while maintaining the temperature of the rotary stir vessel in which the roasting step is proceeding to 140 ℃ to 160 ℃ 50 parts by weight of the yellow lacquer extract in the rotary stir vessel A second grinding step of spraying 150 parts by weight of a yellow lactate solution, and drying and pulverizing the sun salt sprayed in the yellow lactate solution step in the rotary roasting vessel maintained at 140 ° C. to 160 ° C .; It characterized in that it comprises a packaging step of packing the natural salt crushed in the second grinding step.
Description
본 발명은 황칠소금의 제조방법에 관한 것으로, 더욱 상세하게는 바닷물을 염전으로 끌어들여 바람과 햇빛으로 수분만 증발시켜 만든 천일염 표면에 황칠나무에서 추출한 추출액을 코팅함으로써, 조미료로서 소금을 섭취하면서 동시에 황칠나무의 효능으로 이미 알려진 각종 건강증진효과가 발휘됨은 물론, 닭이나 오리요리 등 다양한 요리에서 지방의 분해를 촉진하고 잡냄새를 제거하는 효과가 있는 황칠소금의 제조방법에 관한 것이다.
The present invention relates to a manufacturing method of sulfur lacquer salt, and more particularly, by coating the extract extracted from the sulfur lacquer tree on the surface of the sun salt made by bringing seawater into the salt field and evaporating only moisture by wind and sunlight, while ingesting salt as a seasoning. Various health promotion effects known as the efficacy of the Hwangchil wood is exerted, as well as a method for producing the Hwangchil salt that has the effect of promoting the decomposition of fat in various dishes, such as chicken or duck cuisine and to remove the smell.
일반적으로 소금은 대표적 조미료 중 하나로 짠맛이 나는 백색의 결정체이며 주성분은 염화나트륨이다. 이러한 소금은 크게 천일염과 정제염(精製鹽)으로 분류되는데 천일염은 바닷물을 염전으로 끌어와 바람과 햇빛으로 수분과 함께 유해 성분을 증발시켜 만든 가공되지 않은 소금으로 굵고 반투명한 육각형의 결정으로 정제염에 비해서 각종 미레랄을 함유하고 있다.In general, salt is one of the representative seasonings, salty white crystals, the main component is sodium chloride. These salts are largely divided into sun salts and refined salts. Sun salts are crude salts made of coarse hexagonal crystals. Contains various miral.
또한 황칠나무(黃漆木)는 쌍떡잎식물 산형화목 두릅나무과의 상록교목에 속하는 것으로 그 표피에 상처를 내면 노란 액체(진액)가 나오는데 이것을 모아 칠하는 것을 황칠이라고 하며 전통적인 가구의 도료로 사용하였는데, 최근에 다양한 건강증진 및 치료효과가 알려지면서 그 쓰임새가 점차 확대되고 있다.In addition, the Hwangchil-tree (黄 漆木) belongs to the evergreen tree of the elmaceae, the dicotyledonous plant, and when it cuts the cuticle, yellow liquid (salt) comes out. This is called the hwangchil and used as a paint for traditional furniture. Recently, as the various health promotion and treatment effects are known, their use is gradually expanding.
그러나, 이와같은 황칠추출액은 아직까지 다양한 분야에서의 활용도가 미미하여 일반인들이 쉽게 접하기 어려운 문제점이 있었다.
However, such a yellow lacquer extract has a problem that it is difficult to easily access the general public because of its insufficient utilization in various fields.
따라서 본 발명의 목적은 바닷물을 염전으로 끌어들여 바람과 햇빛으로 수분만 증발시켜 만든 천일염 표면에 황칠나무에서 추출한 추출액을 코팅함으로써, 조미료로서 소금을 섭취하면서 동시에 황칠나무의 효능으로 이미 알려진 각종 건강증진효과가 발휘됨은 물론, 닭이나 오리요리 등 다양한 요리에서 지방의 분해를 촉진하고 잡냄새를 제거하는 효과가 있는 황칠소금의 제조방법을 제공하는 것이다.
Therefore, the object of the present invention by coating the extract extracted from the Hwangchil wood on the surface of the sun salt made by bringing the sea water into the salt field and evaporating only moisture with the wind and sunlight, while ingesting salt as a seasoning and at the same time various health promotions known as the efficacy of the Hwangchil wood The effect is, of course, to provide a method for producing the salt of the hwangchil salt that has the effect of promoting the decomposition of fat and remove odor in various dishes such as chicken or duck.
전술한 본 발명의 목적은 천일염 180중량부 내지 220중량부를 세척하는 세척단계와, 상기 세척단계에서 세척된 천일염을 분쇄하는 제 1 분쇄단계와, 상기 분쇄단계에서 분쇄된 천일염을 200℃ 내지 500℃로 가열되는 회전식 볶음용기에서 볶아주는 볶음단계와, 상기 볶음단계가 진행되고 있는 상기 회전식 볶음용기의 온도를 140℃ 내지 160℃로 유지시키면서 상기 회전식 볶음용기 내에 황칠추출액 50중량부 내지 150중량부를 분사하는 황칠액 분사단계와, 상기 황칠액 분사단계에서 황칠액이 분사된 천일염을 140℃ 내지 160℃로 유지되고 있는 상기 회전식 볶음용기 내에서 건조한 다음 분쇄하는 제 2 분쇄단계와, 상기 제 2 분쇄단계에서 분쇄된 천일염을 포장하는 포장단계를 포함하여 이루어지는 것을 특징으로 하는 황칠소금 의 제조방법을 제공함에 의해 달성된다.An object of the present invention described above is a washing step of washing the organic salt 180 parts by weight to 220 parts by weight, the first grinding step of grinding the natural salt washed in the washing step, and the natural salt pulverized in the grinding step 200 ℃ to 500 ℃ Roasting step and roasting in a rotary stir container heated to the spraying the yellow lacquer extract 50 parts by weight to 150 parts by weight in the rotary stir container while maintaining the temperature of the rotary stir container in which the stir step is proceeding to 140 ℃ to 160 ℃ And a second grinding step of drying and pulverizing the sun salt sprayed in the rotary roasting container maintained at 140 ° C. to 160 ° C., and the second grinding step By providing a manufacturing method of sulfur lacquer salt, characterized in that it comprises a packaging step of packing the natural salt crushed in It is sex.
삭제delete
본 발명의 바람직한 특징에 따르면 전술한 회전식 볶음용기는, 세라믹용기인 것으로 한다.According to a preferred feature of the present invention, the above-described rotary roasting container is a ceramic container.
본 발명의 더 바람직한 특징에 따르면 전술한 황칠액 분사단계에서 분사되는 황칠추출액은, 황칠나무와 물을 1:5 비율로 혼합하여 85℃ 내지 95℃로 중탕한 다음, 50℃까지 냉각한 후 거즈에 내려 제조하는 것으로 한다.
According to a more preferred feature of the present invention, the sulfur lacquer extract sprayed in the above-described yellow lacquer spraying step is mixed with a yellow lacquer tree and water in a 1: 5 ratio, and then heated to 85 ° C. to 95 ° C., followed by cooling to 50 ° C. and gauze. It is supposed to be manufactured in the fall.
이상에서와 같은 본 발명의 바람직한 일 실시예에 따른 황칠소금의 제조방법에 따르면, 바닷물을 염전으로 끌어들여 바람과 햇빛으로 수분만 증발시켜 만든 천일염 표면에 황칠나무에서 추출한 추출액을 코팅함으로써, 조미료로서 소금을 섭취하면서 동시에 황칠나무의 효능으로 이미 알려진 각종 건강증진효과가 발휘됨은 물론, 닭이나 오리요리 등 다양한 요리에서 지방의 분해를 촉진하고 잡냄새를 제거하는 탁월한 효과가 있다.
According to the manufacturing method of the hwangchil salt according to the preferred embodiment of the present invention as described above, by extracting the extract extracted from the hwangchil tree on the surface of the natural salt made by attracting seawater into the salt water and evaporating only water with wind and sunlight, as a seasoning At the same time, while eating salt, various health-promoting effects known as Hwangchil-tree's efficacy are exerted, as well as promoting the decomposition of fat and eliminating odor in various dishes such as chicken and duck.
도 1은 본 발명의 일 실시예에 따른 황칠소금의 단면도.
도 2는 본 발명의 일 실시예에 따른 황칠소금의 제조방법에 대한 순서도.1 is a cross-sectional view of the sulfur lacquer according to an embodiment of the present invention.
Figure 2 is a flow chart for the manufacturing method of the hwangchil salt according to an embodiment of the present invention.
도 1에는 본 발명의 일 실시예에 따른 황칠소금의 단면도가 도시되고, 도 2에는 본 발명의 일 실시예에 따른 황칠소금의 제조방법에 대한 순서도가 도시된다.
1 is a cross-sectional view of a sulfur lacquer salt according to an embodiment of the present invention, Figure 2 is a flow chart for the manufacturing method of the sulfur lacquer salt according to an embodiment of the present invention.
본 발명의 바람직한 일 실시예에 따른 황칠소금은 천일염 분말(10)과 상기 천일염 분말(10)의 외부에 형성되는 황칠코팅층(20)을 포함한다.Hwangchil salt according to a preferred embodiment of the present invention includes a sun-
여기서 천일염 분말(10)은 종래기술에 따른 천일염을 분쇄하여 분말화 한 것으로 외주면에는 황칠추출액에 의한 코팅층이 형성되는데, 그 제조방법은 다음과 같다.
Here, the
본 발명의 바람직한 일 실시예에 따른 황칠소금의 제조방법은, 천일염 180중량부 내지 220중량부를 세척하는 세척단계와, 상기 세척단계에서 세척된 천일염을 분쇄하는 제 1 분쇄단계와, 상기 분쇄단계에서 분쇄된 천일염을 200℃ 내지 500℃로 가열되는 회전식 볶음용기에서 볶아주는 볶음단계와, 상기 볶음단계가 진행되고 있는 상기 회전식 볶음용기의 온도를 140℃ 내지 160℃로 유지시키면서 상기 회전식 볶음용기 내에 황칠추출액 50중량부 내지 150중량부를 분사하는 황칠액 분사단계와, 상기 황칠액 분사단계에서 황칠액이 분사된 천일염을 140℃ 내지 160℃로 유지되고 있는 상기 회전식 볶음용기 내에서 건조한 다음 분쇄하는 제 2 분쇄단계와, 상기 제 2 분쇄단계에서 분쇄된 천일염을 포장하는 포장단계를 포함한다.
According to a preferred embodiment of the present invention, a method of preparing sulfur salt is a washing step of washing 180 parts by weight of a solar salt and 220 parts by weight, a first grinding step of grinding the sun salt washed in the washing step, and in the grinding step Roasting step of roasting the pulverized sun salt in a rotary roasting vessel heated to 200 ℃ to 500 ℃, and maintaining the temperature of the rotary roasting vessel in which the roasting step is proceeding at 140 ℃ to 160 ℃ in the rotary stir vessel A yellow lacquer spraying step of spraying 50 parts by weight to 150 parts by weight of the extract, and a second salt which is dried and pulverized in the rotary roasting vessel maintained at 140 ° C. to 160 ° C. in which the salts of the yellow lacquer are sprayed in the step of spraying the yellow lacquer. And a packing step of packing the natural salt pulverized in the second grinding step.
여기서 세척단계는 황칠소금에 사용될 천일염을 세척하는 단계로서, 이 세척단계에서는 180중량부 내지 220중량부 천일염을 세척하게 된다.
Here, the washing step is to wash the natural salt to be used in the sulfur lacquer salt, in this washing step to wash the 180 to 220 parts by weight sun salt.
전술한 세척단계를 통해 세척이 완료된 후, 다음 단계인 제 1 분쇄단계가 진행되는데 이 제 1 분쇄단계는 세척단계에서 세척된 천일염을 분쇄하는 단계로서 종래기술에 따른 다양한 분쇄장치로 분쇄를 진행한다.
After the washing is completed through the above-described washing step, a first grinding step, which is a next step, is performed, and the first grinding step is a step of grinding the sun salt washed in the washing step, and then grinding with various grinding devices according to the prior art. .
전술한 제 1 분쇄단계를 통해 1차로 분쇄가 완료된 후, 다음 단계인 볶음단계가 진행되는데, 이 볶음단계는 전술한 제 1 분쇄단계에서 분쇄된 천일염을 200℃ 내지 500℃로 가열되는 회전식 볶음용기에서 볶아주는 단계이다. 이때 전술한 회전식 볶음용기는 열효율이 좋고 원적외선 방사효과가 뛰어난 세라믹용기인 것이 바람직하다.
After the first crushing step is completed through the first grinding step, the next step is a roasting step, this roasting step is a rotary roasting container is heated to 200 ℃ to 500 ℃ the natural salt crushed in the first grinding step described above Roast in the step. At this time, the above-described rotary roasting vessel is preferably a ceramic vessel having good thermal efficiency and excellent far-infrared radiation effect.
전술한 볶음단계가 진행된 후, 다음 단계인 황칠액 분사단계가 진행되는데, 이 황칠액 분사단계는 전술한 볶음단계가 진행되고 있는 회전식 볶음용기의 온도를 140℃ 내지 160℃로 유지시키면서 회전식 볶음용기 내에 황칠추출액 50중량부 내지 150중량부를 분사함으로써 천일염 알갱이의 표면에 황칠 추출액을 코팅해 주는 단계이다.
After the above-described roasting step is carried out, the next step is a sulfur lacquer spraying step, the sulfuric acid spraying step is a rotary roasting vessel while maintaining the temperature of the rotary roasting vessel in which the above-described roasting step is proceeding to 140 ℃ to 160 ℃ 50 parts by weight to 150 parts by weight of the yellow lacquer extract in the step of coating the yellow lacquer extract on the surface of the natural salt grains.
이때 황칠액 분사단계에서 분사되는 황칠추출액은, 황칠나무와 물을 1:5 비율로 혼합하여 85℃ 내지 95℃로 중탕한 다음, 50℃까지 냉각한 후 거즈에 내려 제조하는 것으로 한다.
At this time, the hwangchil extract injected in the step of spraying the hwangchil, Hwangchil wood and water in a 1: 5 ratio by mixing in 85 ℃ to 95 ℃, and then cooled to 50 ℃ to be prepared by gauze down.
전술한 황칠액 분사단계가 진행된 후, 다음 단계인 제 2 분쇄단계가 진행되는데, 이 제 2 분사단계는 먼저 황칠액이 분사된 천일염을 140℃ 내지 160℃로 유지되고 있는 상기 회전식 볶음용기 내에서 건조한 후, 황칠추출액이 분사되면서 서로 엉겨붙어 있는 일부 천일염이 낱 알갱이로 서로 떨어질 수 있도록 분쇄하는 단계이다.After the above-described sulfur lacquer spraying step is carried out, a second grinding step, which is a next step, is carried out. After drying, it is a step of crushing so that some natural salts are entangled with each other while being sprayed with the yellow lacquer extract to be separated from each other by grains.
이때 제 1 분쇄단계와 마찬가지로 종래기술에 따른 다양한 분쇄장치로 분쇄를 진행한다.
At this time, as in the first grinding step, the grinding is performed with various grinding apparatuses according to the prior art.
전술한 제 2 분쇄단계가 진행된 후, 다음 단계인 포장단계가 진행되는데, 이 포장단계에서는 흡습성이 높은 천일염의 특성상 진공으로 밀폐하여 포장하는 것이 바라직하다.
After the above-mentioned second milling step is carried out, the next step is a packing step. In this packing step, it is desirable to seal and seal with a vacuum due to the nature of the highly hygroscopic natural salt.
본 발명은 특허청구범위에서 청구하는 청구의 요지를 벗어나지 않고도 당해 기술분야에서 통상의 지식을 가진 자에 의하여 다양하게 변경 실시될 수 있으므로, 본 발명의 기술보호범위는 상술한 특정의 바람직한 실시예에 한정되지 않는다.
Since the present invention can be variously modified by those skilled in the art without departing from the scope of the claims claimed in the claims, the technical protection scope of the present invention is limited to the specific preferred embodiments described above. It is not limited.
10 : 천일염 분말
20 : 황칠코팅층10: sun salt powder
20: Hwangchil coating layer
Claims (4)
상기 세척단계에서 세척된 천일염을 분쇄하는 제 1 분쇄단계;
상기 분쇄단계에서 분쇄된 천일염을 200℃ 내지 500℃로 가열되는 회전식 볶음용기에서 볶아주는 볶음단계;
상기 볶음단계가 진행되고 있는 상기 회전식 볶음용기의 온도를 140℃ 내지 160℃로 유지시키면서 상기 회전식 볶음용기 내에 황칠추출액 50중량부 내지 150중량부를 분사하는 황칠액 분사단계;
상기 황칠액 분사단계에서 황칠액이 분사된 천일염을 140℃ 내지 160℃로 유지되고 있는 상기 회전식 볶음용기 내에서 건조한 다음 분쇄하는 제 2 분쇄단계; 및
상기 제 2 분쇄단계에서 분쇄된 천일염을 포장하는 포장단계;를 포함하여 이루어지는 것을 특징으로 하는 황칠소금의 제조방법.
Washing step to wash the sun salt 180 to 220 parts by weight;
A first grinding step of grinding the natural salt washed in the washing step;
Roasting step of roasting the natural salt crushed in the crushing step in a rotary roasting vessel heated to 200 ℃ to 500 ℃;
A sulfur lacquer spraying step of spraying 50 parts by weight to 150 parts by weight of the yellow lacquer extract in the rotating roasting container while maintaining the temperature of the rotating roasting container in which the roasting step is being performed at 140 ° C. to 160 ° C .;
A second pulverizing step of drying and pulverizing the sun salt sprayed with the yellow lactating liquid in the rotary lacquer container maintained at 140 ° C. to 160 ° C. in the step of spraying the yellow lactate solution; And
The packaging step of packing the natural salt pulverized in the second grinding step; manufacturing method of the hwangchil salt comprising a.
상기 회전식 볶음용기는, 세라믹용기인 것을 특징으로 하는 황칠소금의 제조방법.
The method according to claim 1,
The rotary roasting container is a manufacturing method of the sulfur lacquer salt, characterized in that the ceramic container.
상기 황칠액 분사단계에서 분사되는 황칠추출액은, 황칠나무와 물을 1:5 비율로 혼합하여 85℃ 내지 95℃로 중탕한 다음, 50℃까지 냉각한 후 거즈에 내려 제조하는 것을 특징으로 하는 황칠소금의 제조방법.The method according to claim 1,
The hwangchil extract injected in the step of spraying the hwangchil, Hwangchil characterized in that the mixture of Hwangchil wood and water in a ratio of 1: 5, and then bathed in 85 ℃ to 95 ℃, cooled to 50 ℃ and lowered to the gauze Method of preparing salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100111005A KR101226684B1 (en) | 2010-11-09 | 2010-11-09 | Manufacturing method of hwang-chil salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100111005A KR101226684B1 (en) | 2010-11-09 | 2010-11-09 | Manufacturing method of hwang-chil salt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20120049644A KR20120049644A (en) | 2012-05-17 |
| KR101226684B1 true KR101226684B1 (en) | 2013-01-28 |
Family
ID=46267388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100111005A KR101226684B1 (en) | 2010-11-09 | 2010-11-09 | Manufacturing method of hwang-chil salt |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101226684B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101484953B1 (en) | 2013-03-27 | 2015-01-21 | (주) 다담은 | A method for preparing salt-preserved seafood |
| KR101559543B1 (en) * | 2014-01-29 | 2015-10-15 | 정태민 | Manufacturing method of salted fish using Dendropanax morbifera |
| KR101877349B1 (en) * | 2016-08-05 | 2018-07-17 | 농업회사법인 주식회사 한라종합식품 | Preparation method of burned Dendropanax morbifera salt |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040014000A (en) * | 2002-08-09 | 2004-02-14 | 윤영정 | Salt coated with Saururus Chinensis and Houttuynia Cordata ingredient and Manufacturing method Thereof |
| KR20040102921A (en) * | 2003-05-30 | 2004-12-08 | 배조정 | A manufacture method of functional salt |
| KR100850318B1 (en) | 2007-05-21 | 2008-08-04 | (주)금강참옻 | Salt comprising lacquer |
| KR20080086745A (en) * | 2007-03-23 | 2008-09-26 | 웰가영어조합법인 | Method for manufacturing dry lavers including the ingredient of dendropanax morbifera lev. and dry lavers manufactured thereby |
-
2010
- 2010-11-09 KR KR1020100111005A patent/KR101226684B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040014000A (en) * | 2002-08-09 | 2004-02-14 | 윤영정 | Salt coated with Saururus Chinensis and Houttuynia Cordata ingredient and Manufacturing method Thereof |
| KR20040102921A (en) * | 2003-05-30 | 2004-12-08 | 배조정 | A manufacture method of functional salt |
| KR20080086745A (en) * | 2007-03-23 | 2008-09-26 | 웰가영어조합법인 | Method for manufacturing dry lavers including the ingredient of dendropanax morbifera lev. and dry lavers manufactured thereby |
| KR100850318B1 (en) | 2007-05-21 | 2008-08-04 | (주)금강참옻 | Salt comprising lacquer |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101484953B1 (en) | 2013-03-27 | 2015-01-21 | (주) 다담은 | A method for preparing salt-preserved seafood |
| KR101559543B1 (en) * | 2014-01-29 | 2015-10-15 | 정태민 | Manufacturing method of salted fish using Dendropanax morbifera |
| KR101877349B1 (en) * | 2016-08-05 | 2018-07-17 | 농업회사법인 주식회사 한라종합식품 | Preparation method of burned Dendropanax morbifera salt |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20120049644A (en) | 2012-05-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103614240B (en) | Production method of Abelmoschus manihot essential oil | |
| CN104388208A (en) | Method for preparing pesticide-removing fruit and vegetable cleaning agent based on shell powder | |
| CN105440003B (en) | A kind of method of low temperature low-energy-consumption high-efficiency extraction proanthocyanidins from seabuckthorm seeds | |
| CN104855938A (en) | Mushroom chicken meat sauce and preparation method thereof | |
| KR101226684B1 (en) | Manufacturing method of hwang-chil salt | |
| CN104055024A (en) | Leaf mustard flour capable of reducing blood pressure and preparation method thereof | |
| CN103535595A (en) | Highland barley health-care powder and preparation method thereof | |
| CN105273844A (en) | Plant essential oil extraction method | |
| CN105532844A (en) | Aquatic product compound preservative and preparation method thereof | |
| CN106262496A (en) | The dry allotment side of a kind of acorn nut and processing technique | |
| KR20110078550A (en) | Definition of ginger and ginger powder manufacturing methods | |
| CN102172276B (en) | Method for preparing edible nutritional preboiled rice | |
| CN104705425A (en) | Spice favoring oil prepared by extrusion method and preparation method thereof | |
| CN104855936A (en) | Spicy fragrant mushroom beef sauce and preparation method thereof | |
| RU2012157337A (en) | METHOD FOR PRODUCING GLAZED CANDY FROM DRIED FRUIT AND / OR BERRIES | |
| CN105503386A (en) | Lentinus edodes culture medium with rape straw as main material and preparing method thereof | |
| KR20190122948A (en) | Method for preparing seaweed salt using the fermented soybean paste | |
| KR101555906B1 (en) | Ramie salt, ramie powder and producing method thereof | |
| CN104560395A (en) | Method for extracting plant essential oil | |
| CN103385444B (en) | Processing method of flavoring paste | |
| CN103478618B (en) | Preparation method of dehydrated zucchini slices | |
| CN105166093A (en) | Pungent litse fruit composite oil and production method thereof | |
| CN103689700B (en) | A kind of processing method of green onion-shrimp taste laver soup base | |
| CN108203338A (en) | A kind of Sedum.k.F plantation foliar fertilizer and preparation method | |
| CN106343416A (en) | Method for producing dehydrated chive |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20160121 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |