KR101253041B1 - Manufacturing method of processed salt using medicinal plant - Google Patents

Abstract

The present invention relates to a method for producing a processed salt which can impart excellent pharmacological effect of a medicinal crop, and which can produce a processed salt that is smooth and easy to handle due to its surface without stickiness. Separating the first bath liquid and medicinal crop residue obtained by adding water to the water bath for 3 hours in a water bath and crushing the juice, and adding 4 times more water to the weight of the medicinal crop residue in a water bath and then juiced for 3 hours in a second bath. A step of obtaining a bath liquid, and mixing the mixed bath liquid and the salt mixed with the first bath liquid and the second bath liquid to penetrate the mixed bath liquid in the salt, and the salt penetrated the mixed bath liquid at room temperature After aging for 2-3 days in the drying step; characterized in that comprises a.

Description

Manufacturing method of processed salt using medicinal crops {Manufacturing method of processed salt using medicinal plant}

The present invention relates to a method for producing a processed salt using a medicinal crop, which can impart an excellent pharmacological effect of the medicinal crop, and has a non-sticky, smooth surface for producing a processed salt that can be easily processed. It relates to a method for producing the processed salt used.

Salt is a mineral that is essential for the survival of humans and all living things. It is used in most foods as a salty seasoning and as an antiseptic preservative. It is also important as a bioregulatory substance that maintains normal physiological function by maintaining metabolism, vigorous metabolism, constant osmotic pressure of body fluids and cells, and balance acid and alkali.

In addition, salt is mainly composed of sodium chloride, but many inorganic substances such as CaSO 4, MgCl 2, and KCl are mixed, and K, Mg, and Ca among these minerals are known to have an effect of lowering the thermal pressure. Local residents who consume hard water containing much Ca and Mg report lower mortality due to hypertension and circulatory disease than those who drink soft water, and the importance of Ca and Mg metabolism to maintain homeostasis of blood pressure has been reported. .

However, due to the unbiased controversy over the minerals in salt and the development of refining technology, NaCl-based mechanical salts are being mass-produced, and imported salts such as foreign natural salts and rock salts are introduced. In addition, the Salt Management Act was amended according to the importation of salt imports, and the license for the mechanical salt manufacturing industry, the by-product salt manufacturing industry, and salt processing industry by the ion-exchange membrane mechanical method, and the declaration system were abolished. It is a big threat to domestic salt industry workers.

As a result, a method for producing processed salts that is functionalized using domestic high-quality domestic salt is disclosed in Korean Patent Publication No. 1996-0020768 (functional salt composition containing pine needle dry powder), and Patent Publication No. 2001-0025540 (Mulberry Leaf) Functional salt manufacturing technology added), Patent Publication No. 2002-0090177 (Manufacturing method of low salt functional salt containing green tea, kelp, ginkgo, garlic), Patent Publication No. 2003-0096208 (Manufacture of functional salt of Sanyacho Method), Patent Publication No. 2004-0063706 (functional salt), Patent Publication No. 2006-0094120 (functional green tea salt and its manufacturing method) and Patent Publication No. 2008-0008117 (functional salt containing a seaweed extract and its preparation Method) and the like.

The present invention smoothly penetrates medicinal crops into salt, the surface is non-sticky and smooth, easy to handle and ingest, and to provide a low salt processed salt manufacturing method that can obtain the pharmacological effect of medicinal crops. do.

The present invention for achieving the above object,

a) adding 8 times the number of water to the weight of the medicinal crop to separate the first bath solution and the medicinal crop residue obtained by agitation and juice for 3 hours in a water bath;

b) adding 4 times as much water to the weight of the medicinal crop residues, followed by bathing and juice for 3 hours in a water bath to obtain a second water bath;

c) mixing the mixed bath liquid and salt mixed with the first bath liquid and the second bath liquid to infiltrate the mixed bath liquid with salt;

d) aging for 2 to 3 days at room temperature, the salt penetrated the mixed bath solution provides a method of producing a processed salt using a medicinal crop, characterized in that it comprises a; drying.

The medicinal crop is one or more selected from three hundred seconds, eoseongcho, barn tree, ogapi, turmeric, lotus root, Schisandra chinensis, Injin mugwort, onion, dandelion, roundle, pork potato, loofah, ginger, bellflower, burdock, bokbunja, mulberry, duodeok and hemp It is preferable that it consists of.

In particular, the medicinal crop is a main medicinal crop mixed with a weight ratio of two hundred seconds and Eoseongcho, hut tree, agapi, turmeric, lotus root, Schisandra chinensis, jinjin mugwort, onion, dandelion, roundle, pork potato, loofah, ginger, bellflower , Burdock, bokbunja, mulberry, deodeok and hemp medicinal crop consisting of three or more selected from hemp is mixed, it is preferable that the medicinal crop is mixed in a weight ratio of 4: 6 to the main medicinal crops.

In particular, it is preferable to use the baked salt obtained by calcining the natural salt in step c) at 800 ~ 1200 ℃.

The present invention has the effect of smoothly penetrating medicinal crops into salt, smooth surface, no stickiness, smooth handling and ingestion, and low-salt processed salts capable of obtaining pharmacological effects of medicinal crops.

Hereinafter, a method of manufacturing the processed salt using the medicinal crop of the present invention will be described in detail.

In the manufacturing method of the processed salt using the medicinal crop of the present invention, the medicinal crop is firstly bathed, the medicinal residues after the first bath are secondly bathed, the first bath and the second bath are mixed, and the bath is mixed. The solution is mixed with salt to infiltrate the mixed bath with salt, then aged and dried to produce processed salt.

First, in the first step of boiling water, 8 times of water is added to the weight of the medicinal crops to effectively extract the effective extracts from the medicinal crops.

Medicinal crops include one or two selected from three hundred vines, eoseongcho, barn tree, ogapi, turmeric, lotus root, Schisandra chinensis, Injin mugwort, onion, dandelion, roundle, pork potato, loofah, ginger, bellflower, burdock, bokbunja, mulberry, duodeok and hemp It is good to mix and use species or more.

In particular, the medicinal crop is a main medicinal crop mixed with a weight ratio of two hundred seconds and Eoseongcho, hut tree, agapi, turmeric, lotus root, Schisandra chinensis, jinjin mugwort, onion, dandelion, roundle, pork potato, loofah, ginger, bellflower , Burdock, bokbunja, mulberry, deodeok and hemp medicinal crop consisting of three or more selected from hemp is mixed, it is preferable that the medicinal crop is mixed in a weight ratio of 4: 6 to the main medicinal crops. This is to improve the palatability of the taste by reducing the intrinsic bitter and fishy taste of the three hundred seconds and five seconds, while at the same time to give the processed salt the pharmacological effect of three hundred seconds and eoseongcho.

On the other hand, quercetin, one of the main components of three hundred seconds, has been shown to inhibit lipid peroxidation, antimicrobial effect, antimutagenicity, decrease of carcinogenic activity, inhibit the growth of cancer cells, lower blood pressure, strengthen capillary, and quercitrin (quercitrin) has been reported to have anti-inflammatory, analgesic and antioxidant effects.

In addition, the main components of eoseongcho are known as terpenoids, lipids and aromatic volatile components, quercetin, and quercetin-3-o-glycoside-based flavonoid compounds. It has been widely used as a herbal medicine since ancient times because of various pharmacological actions such as hemostatic action, antibacterial action, antiviral action, anti-vascular expansion action and anti-inflammatory action, and is one of promising health food materials with three hundred seconds.

The second bath is a step of obtaining a second bath liquid by adding 4 times of water to the weight of the medicinal crop residues separated from the first bath liquid and then boiling and juice for 3 hours in a bath. The second bath liquid may have a lower concentration than the first bath liquid by using the medicinal residue in the second bath.

Next, the first bath liquid and the second bath liquid are mixed to obtain a mixed bath liquid. If the first bath liquid is not mixed with the second bath liquid but mixed with the salt using the first bath liquid alone, the sugar and viscosity of the first bath liquid are high and do not penetrate smoothly into the salt, and the surface of the salt is not smooth. There is a problem of stickiness and poor handleability.

The mixed bath solution and salt are mixed to infiltrate the mixed bath solution with salt. In the case of the mixed hot water solution, the sugar and viscosity are appropriate to effectively penetrate the salt, and the surface of the salt is not sticky and smooth, so that the handleability is excellent and can be easily consumed. On the other hand, it is preferable to use baked salt obtained by calcining the natural salt at 800-1200 ° C. so that the mixed bath liquid penetrates more effectively.

Finally, the salt in which the mixed bath solution penetrates is aged at room temperature for 2 to 3 days and then dried to complete the processing salt. By mixing the salt infiltrated with the mixed bath for 2 to 3 days at room temperature, the salt is smooth and the particles are smooth.

Hereinafter, the production method of the processed salt of the present invention will be described with reference to the following Examples, the scope of the present invention is not limited to the following examples.

Example 1

8 liters of water was added to 1 kg of medicinal crops containing three hundreds of seconds, eoseongcho, barn tree, turmeric, lotus root and lotus root at a weight ratio of 4: 2: 1: 1: 1: 1. To obtain a first solid solution and a medicinal crop residue.

2.4 L was added to 600 g of the medicinal crop residues, followed by bathing and juice for 3 hours at 55 ± 5 ° C. in a water bath to obtain a second water solution.

The mixed bath liquid which mixed the 1st bath liquid and the 2nd bath liquid was mixed with salt. At this time, the salt was baked salt obtained by calcining the natural salt at 800 ~ 1200 ℃.

The mixed bath solution was mixed with salt to infiltrate the mixed bath solution in salt, and then the salt was separated, and the separated salt was aged at room temperature for 2 to 3 days and dried to prepare a processed salt.

[Example 2]

Unlike Example 1, as a medicinal crop, processed salt was prepared using a mixture of three hundred vinegar, eoseongcho, Schisandra chinensis, Injin mugwort and onion in a ratio of 4: 2: 2: 1: 1.

[Example 3]

Unlike Example 1, as a medicinal crop, processed salt was prepared using a mixture of three hundred s, herb, dandelion, round and swine in a ratio of 4: 2: 2: 1: 1.

Example 4

Unlike Example 1, processed salt was prepared using a mixture of three hundred vinegar, fish vinegar, loofah, ginger, bellflower and burdock in a ratio of 4: 2: 1: 1: 1: 1.

[Example 5]

Unlike Example 1, as a medicinal crop, a processed salt was prepared using a mixture of three hundred seconds, Eoseongcho, Bokbunja, Audi, Deodeok and Hemp in a ratio of 4: 2: 1: 1: 1: 1.

[Comparative Example]

Water (8) was added to 1 kg of medicinal crops in which the three hundred and eighty vinegars were mixed at a ratio of 6: 4, and the resulting mixture was bathed and juiced at a temperature of 55 ± 5 ° C. for 3 hours to obtain a bath liquid.

The hot water solution was mixed with salt, and the salt was baked salt obtained by calcining the sun salt at 800 ~ 1200 ℃. The mixed bath solution was mixed with salt to infiltrate the mixed bath solution, and the salt was separated and dried to prepare a processed salt.

The processed salts of Examples 1 to 5, the processed salts of Comparative Examples, and the natural salts sold in the market are compared with Table 1 for taste, color, stickiness, and Na content. The taste and stickiness were evaluated as '○' for excellent, '△' for normal, and '×' for bad.

flavor Stickiness Na content Example 1 ○ ○ 63.4% Example 2 ○ ○ 65.1% Example 3 ○ ○ 63.7% Example 4 ○ ○ 63.1% Example 5 ○ ○ 64.2% Comparative example △ × 67.2% Sun salt △ ○ 77.8%

As shown in Table 1, in Examples 1 to 5, the salty taste was reduced, and it was considered that the sensory evaluation on the taste was excellent, and the surface of the processed salt was not sticky and smooth. Na content was also 64.2% or less, 13.6% lower than that of sun salt. On the other hand, in the comparative example, the sensory evaluation on taste was evaluated as normal. Although the salty taste was reduced, the intrinsic bitterness and fishy taste and taste of the three hundred and eighty-one vinegars seemed to be reduced. In addition, in the comparative example, the surface of the processed salt was not smooth and very sticky.

Claims (4)

a) separating medicinal crop residues from the first bath liquid obtained by adding 8-fold water to the weight of the medicinal crops by using a water bath at 55 ± 5 ° C. for 3 hours and then juiced;
b) adding 4 times more water to the weight of the medicinal crop residues, and then performing a water bath at 55 ± 5 ° C. for 3 hours and juiced to obtain a second water solution;
c) mixing the mixed bath liquid and salt mixed with the first bath liquid and the second bath liquid to infiltrate the mixed bath liquid with salt;
d) aging for 2 to 3 days at room temperature, the salt penetrated the mixed bath solution; and drying;
The medicinal crops are the main medicinal crops mixed with a weight ratio of two hundred seconds and Eoseongcho, hut tree, agapi, turmeric, lotus root, Schisandra chinensis, mugwort, onion, dandelion, roundle, pork potato, loofah, ginger, bellflower, burdock , Bokbunja, Audi, deodeok and hemp consisting of three or more selected medicinal crops are mixed, the medicinal crops are mixed in a weight ratio of 4: 6 to the main medicinal crops,
The salt in step c) is a method for producing salt using medicinal crops, characterized in that the baked salt obtained by calcining the natural salt at 800 ~ 1200 ℃. delete delete delete