KR101278186B1 - A method of preparing black-salt - Google Patents

Abstract

The present invention relates to a garlic juice fermentation salt manufacturing method, garlic juice manufacturing step; Mixing step of mixing the garlic juice and salt produced by the garlic juice manufacturing step; And it relates to a garlic juice fermentation salt manufacturing method comprising the step of fermenting the salt mixed with the garlic juice.
More specifically, the present invention is a salting step of mixing garlic and sun salt, salting for 30 days; Garlic extract manufacturing step of preparing a garlic extract by obtaining the liquid produced in the salting process; A mixing step of mixing garlic garlic juice and sun salt prepared in the garlic juice preparation step; And a fermentation step of fermenting the natural salt mixed with garlic extract by the mixing step for 10 days to 15 days at 60 ° C. to 80 ° C., by not performing heat treatment at a high temperature as compared to conventional garlic salt. While maintaining the unique aroma and taste, it controls the spicy aroma and bitter taste that are burdened with garlic ingestion, and adds sweetness unique to black garlic, and enhances the browning and salt specific bitter taste by heating at high temperature. There is an advantage that can be improved by preventing the preference.

Description

Garlic extract fermented salt production method {A METHOD OF PREPARING BLACK-SALT}

The present invention relates to a method for producing a garlic saline fermented salt and a garlic saline fermented salt prepared by the method.

Salt is commonly referred to as salt, and is used as a seasoning to add saltiness to foods. It is also used to extend the shelf life of foods. Considering the physiological point of view of salt, salt maintains a constant osmotic pressure of body fluids in the body, is involved in acid-base equilibrium, maintains excitability of human nerves and muscles, promotes metabolism, and constitutes digestive fluid It is important to do. As described above, although salt is a substance necessary for human life activity and is used in various foods as the most basic seasoning, research on salt, in particular, research on processing of salt, is hardly progressed.

Examples of the salt include sun salt, rock salt, purified salt, dehydrated salt, processed salt and the like.

Among the salts, the sun salt is a salt that we commonly use, and is prepared by concentrating seawater. In more detail, the natural salt means salt prepared by evaporating water or water of seawater using natural forces such as wind and sunlight in a salt field, and has a feature of having coarse and translucent hexagonal crystals. The sun salt is rich in minerals (minerals) such as calcium, magnesium, zinc, potassium and iron. In particular, natural salts have recently been recognized as foods, not minerals, and are increasingly used as table salts used for cooking foods at home. In addition, the natural salt produced in Korea, specifically, the natural salt produced in the tidal flat saltwater off the west coast of Jeollanam-do has been identified as having abundant minerals and various functionalities, and thus its use is expected to increase. In addition, the rock salt corresponds to the salt used most worldwide, but there is a problem that contains little minerals compared to the natural salt. The refined salt refers to a salt in which only sodium chloride is extracted using an ion exchange membrane by introducing seawater.

In addition, the processed salt is a salt prepared by removing the harmful ingredients or adding active ingredients or food additives through processing such as roasting, burning, melting, etc., in addition to raw salts such as sun salt, rock salt or refined salt, roasted salt, bamboo salt These include, but are not limited to, salt, salt or chitosan salts. The color salt refers to salts having various colors by dyes other than the inherent index white, such as salt by processing a method such as adding a specific dye to the raw material salt.

In relation to the processed salt, in Japan, additive salts added with minerals and various spices such as glutamic acid, magnesium, calcium, and iron are circulated. In the United States, salt and natural seasonings, for example, garlic powder or onion powder, are used. Mixed vegetable salts and the like are distributed.

In the case of the existing processed salt or processed salt as described above, it was generally prepared by dissolving salt in extracts or juices of plants with pigments, and then again determining the salt or removing and drying the solution. Since the method includes a heating step, the active ingredient contained in the extract or juice of the plant is destroyed by the heat applied in the heating step, the color is easily discolored by the destruction of the pigment component added to the salt, In terms of sensuality, it is reported that there are disadvantages such as a burnt taste or a deteriorated taste due to excessive heating of the plant extract or juice in the heating process.

In order to solve the problems of the prior art as described above, the present invention not only contains abundant active ingredients of plants, in particular garlic and black garlic, but also the color of the plant is sufficiently colored and not easily discolored, and the flavor of black garlic is intact. It is an object of the present invention to provide a method for preparing fermented salt of garlic concentrate, which is retained and has excellent sensory taste.

In order to achieve the above object, the present invention provides a method for producing black salt (ie, garlic salt fermentation salt) by fermenting garlic and salt together. More specifically, salting garlic and salt; Mixing the garlic extract and salt obtained in the salting process; And it provides a garlic juice fermentation salt manufacturing method comprising the step of fermenting the salt mixed with the garlic juice.

Hereinafter, the present invention will be described in more detail.

The inventors of the present invention, in the production of processed salt, is most suitable for the added flavor of salt among the various plants used, commonly used as a seasoning of food, such as salt, processed using garlic rich in various functional substances such as allicin During research to prepare salt, it is implanted from the black garlic manufacturing process, and the garlic is first salted using salt to prepare a garlic essence, and the garlic essence prepared by the above method is mixed with salt and then fermented. The active ingredient of the conventional method, such as coating the extract of the plant used in the processing salt in a spray method, is not sufficiently impregnated or coated, the active ingredient is not destroyed by the heat treatment process, and the plant-specific color is not sufficiently colored. No, the bitter taste of salt becomes stronger during processing. The solution can be solved, and the present invention was completed by confirming that the fermentation process may have excellent flavor such as reduced bitter taste and increased sweetness.

In the present invention, the color salt refers to salts which are processed by a method such as adding a specific dye to the raw material salt and have various colors by dyes other than the salt-specific index white. Raw salt used as the raw material of the color salt refers to all types of salt that can be used for food, not for industrial purposes, and includes the concept of sun salt, rock salt, refined salt, dehydrated salt, roasted salt or refined salt, and for example, natural salt or It may be a purified salt.

In the present invention, the plant is a concept in contrast to the animal, which means that can be used for food, such as vegetables, vegetables or tea leaves, but is not limited to this includes all plants that can be used for coloring the color salt, For example, it may be garlic.

In the present invention, garlic salt fermented salt refers to processed salt or processed salt, specifically color salt, more specifically, the color salt processed using the manufacturing method of the present invention, that is, garlic concentrate, also called black salt (Black salt) do.

In the present invention, salting (salting) means a process of salting using dehydration and antiseptic action of salt in order to store food for a long time or a food storage method or a food storage method including such a process. In general, both dry liver method (salt method) for sprinkling a large amount of salt on food or mixing food and a large amount of salt and water method (gye salt method) for immersing food in concentrated brine are included, but are limited to dry liver method in the present invention. do.

Natural salt in the present invention refers to the raw salt made by concentrating the seawater by evaporating water using natural forces such as wind and sunlight after introducing the seawater or seawater into the reservoir or salt field, and the crystals of coarse and semi-transparent hexagonal Has a characteristic. It is said that the salt is abundant in many minerals such as calcium, magnesium, zinc, potassium, iron and so on.

In the present invention, a bittern is a mother liquor remaining when salt, ie, a natural salt, is precipitated in seawater, and is also referred to as saline, high salt, or old water. Generally, it can be obtained in the process of preparing salt or by using deliquescent action in the process of storing salt.

Usually, the concentrate is also called a concentrate or extract, and means a substance in which the concentration of a solid component is increased by removing a liquid or the like from a specific substance. In the present invention, the garlic extract means a liquid in which the active ingredient of garlic obtained in the garlic salting process using salt is concentrated.

In the present invention, the water content means the water content contained in the sun salt, and is measured by the amount of water lost when the sun salt is dried to a constant temperature at a constant temperature, for example, 105 ° C.

The present invention is black garlic concentrate fermented salt manufacturing method, specifically, garlic juice manufacturing step; Mixing step of mixing the garlic juice and salt produced by the garlic juice manufacturing step; And it relates to a black garlic concentrate fermentation salt manufacturing method comprising the step of fermenting the salt mixed with the garlic extract.

More specifically, the present invention comprises the steps of salting garlic with salt; Separating the liquid produced in the salting step to prepare garlic extract; Mixing the garlic extract and salt; It relates to a black garlic concentrate fermentation salt manufacturing method comprising the step of fermenting the salt mixed with the garlic concentrate.

Black garlic concentrate fermentation salt production method of the present invention is a salting step of mixing black garlic and salt in a ratio of 1: 1.5 (garlic: sun salt) to 1.5: 1 (garlic: sun salt) based on the weight ratio, and salted for 30 days; Garlic extract manufacturing step of preparing a garlic extract by obtaining the liquid produced in the salting process; A mixing step of mixing garlic garlic juice and sun salt prepared in the garlic juice preparation step in a weight ratio of 1: 4 (garlic juice: sun salt) to 1: 6 (garlic juice: sun salt); And a fermentation step of fermenting the natural salt mixed with garlic extract by the mixing step at 60 ° C. to 80 ° C. for 10 days to 15 days.

In addition, the black garlic concentrate fermentation salt manufacturing method of the present invention is a salting step of mixing garlic and sun salt in a ratio of 1: 1 based on the weight ratio, and salted for 30 days; Garlic juice preparation step of obtaining a liquid produced in the salting step to prepare a garlic juice; Drying the sun-dried salt in a drier and drying the water content until 20% (w / w) to 30% (w / w) of the water content before drying to produce a dry sun salt; A mixing step of mixing garlic garlic juice prepared in the garlic juice preparation step and the dry sun salt prepared in the dry sun salt preparation step at a weight ratio of 1: 5 (garlic juice: dry sun salt); A fermentation step of fermenting the dry natural salt mixed with garlic extract by the mixing step at 70 ° C. for 12 days; Drying the fermented salt prepared by the fermentation step; And pulverizing the dried fermented salt in which the drying step is performed.

The salting step is based on the garlic and salt weight ratio 1: 2 (garlic: natural salt) to 2: 1 (garlic: natural salt), preferably 1: 1.5 (garlic: natural salt) to 1.5: 1 (garlic: natural salt) , More preferably in a ratio of 1: 1, and salted for 30 days.

Garlic (garlic, Aliium) sativum ) is native to Central Asia and is a lily family currently cultivated mainly in the Far East such as Korea, China and Japan. Garlic has been known to be effective in sterilization, intestinal tract, each, pertussis, pulmonary tuberculosis, tonic, etc., and recent studies have shown that antioxidant activity, antiviral activity and anticancer activity have been confirmed.

The main active ingredients of the garlic include essential oil components, polysaccharides and vitamins that are the basis of the garlic smell. Allicin (allicin), one of the main active ingredients of garlic, is an ingredient that shows excellent antioxidant and antimicrobial activity and is produced by the action of alinase on the colorless and odorless allin. Allicin has been spotlighted as an antioxidant it is possible to remove active oxygen strong reactivity, as described above, and many studies related to diseases such as cancer, atherosclerosis, aging proceeds, the more active in combination with vitamin B ₁ It turns into a strong alitiamine, the alitiamine has been confirmed to increase the availability of vitamin B ₁ , and the related research is in progress.

In more detail, the salting step includes washing the garlic and removing the peel of garlic; The peeled garlic and salt are 1: 2 (garlic: sun salt) to 2: 1 (garlic: sun salt) to 1.5: 1 (garlic: sun salt) based on weight ratio. ), More preferably mixing at a ratio of 1: 1; And the mixed garlic and salt may be carried out by a method comprising salting for 30 days at room temperature, specifically 10 ℃ to 20 ℃, more specifically 15 ℃.

When the garlic is salted without removing the skin, the amount of liquid produced during the salting process, that is, the garlic extract is reduced, so that the garlic is washed with water, and then used to remove the garlic peel. Removal of the garlic peel may be performed by a conventional method, that is, peeling garlic using a tool such as a hand or a knife.

In the salting process, if the salt content is too low, the saline solution is not sufficiently produced. If the salt content is too high, the salt is not sufficiently dissolved in garlic, and because of this, the sap is not sufficiently produced. In the present invention, garlic and salt The mixing ratio of is preferably in the above range.

The salt is not limited as long as it is a salt that can be used for food, not for industrial purposes. For example, the salt may be a natural salt, a rock salt or a purified salt, and preferably a natural salt having a high content of minerals and recently recognized as a food.

The salting may be performed at room temperature, specifically, 10 ° C. to 20 ° C., more specifically 15 ° C. to prevent ventilation.

The preparing of the garlic extract may be performed by separating the liquid produced in the salting process from the garlic and sun salt mixture. The method of separating the liquid from the garlic and natural salt mixture, for example, may be performed by separating the solid and liquid by filtering the garlic and natural salt mixture after the salting process using a tool such as a fine sieve or net.

In the case of using the garlic extract, compared to the garlic extract prepared by using a hot water extraction method, etc., the flavor peculiar to garlic is strong, and the unique flavor of black garlic is maintained by the sweetness during fermentation, and the flavor is improved. Since it does not undergo the same heating process as the extraction process, the active ingredients of garlic such as allicin are not destroyed, and the color of the garlic concentrate fermented salt, which is the final product, can be maintained for a long time.

Mixing the garlic extract and the natural salt may be based on the weight ratio of the garlic extract and the natural salt from 1: 4 (garlic extract: natural salt) to 1: 6 (garlic extract: natural salt), preferably 1: 4.5 (garlic extract: Sun salt) to 1: 5.5 (garlic extract: sun salt), more preferably 1: 5 (garlic extract: sun salt).

The content of the garlic essence is preferably in the range of the present invention, the functional and production yield of the finally prepared garlic lysate fermented salt, in this case, if the content is too small, the garlic essence is not enough, the finally produced salt In the sensuality of garlic, the sweet taste of garlic or the sweetness of black garlic is weak, and it is not sufficiently colored in terms of time. If the content of garlic juice is too high, the manufacturing cost is too high, and the final product of garlic juice fermentation salt is not produced sufficiently. There is a problem that excessive time is required for the fermentation and drying process of the salt.

The sun salt may be, for example, sun salt produced in the west coast of Korea, specifically, Jeollanam-do or Sinan-gun, Muan-gun and Haenam-gun region, preferably 75 to 95% by weight of sodium chloride, based on the total weight of the sun salt, calcium content 0.1 to 0.3% by weight, potassium content of 0.15 to 0.45% by weight, magnesium content of 0.4 to 2.0% by weight or sodium chloride content of 80 to 90% by weight, calcium content of 0.11 to 0.22% by weight, potassium content of 0.2 To 0.35% by weight, the magnesium content may be 0.6 to 1.5% by weight, and may further include manganese (Mn), iron (Fe), copper (Cu), zinc (Zn), and strontium (Sr). have.

The sun salt may be a dry sun salt dried by drying the sun salt in a dryer and drying the water content until 20% (w / w) to 30% (w / w) of the water content before drying.

In this aspect, the manufacturing method of the present invention is to dry the sun salt in a dryer, to dry the water content until 20% (w / w) to 30% (w / w) of the moisture content before drying to prepare a dry sun salt It may further comprise a dry natural salt manufacturing step.

Drying the water content of the natural salt to 20% (w / w) to 30% (w / w) of the moisture content before drying is preferable in terms of sensory and production yields due to absorption of garlic juice, If the water content of sun salt is high, garlic juice is not absorbed sufficiently, and there is a sensory problem that garlic's inherent flavor and peculiar sweetness obtained after fermentation are weak, and if the water content of sun salt is lower than the water content, it is produced. In terms of yield, there is a problem that the yield is low, the manufacturing process is prolonged due to the increase in the time required for the drying process, there is a problem that the production cost is excessive.

The drying process may be carried out by a conventional drying method, for example, it may be carried out by air drying or hot air drying method, for drying yield, the natural salt is 1,000 to 10,000 rpm and 10 to 25 ℃, preferably 5,000 to After dehydration by centrifugation at 7,000 rpm and 10 to 20 ° C., the drying may be performed.

The fermentation step may be carried out by a method of fermenting garlic ginate and sun salt mixed by the mixing step at 60 ℃ to 80 ℃, preferably 65 ℃ to 75 ℃ 10 days to 15 days, preferably 12 days. have.

When the fermentation process is carried out, the garlic juice is sufficiently impregnated with sun salt, and the spicy aroma and bitter taste peculiar to garlic are controlled in the fermentation process, and the sweetness unique to black garlic produced by garlic fermentation is stronger, so that the sensory performance is remarkably improved. There is an advantage that can be.

The fermentation temperature is preferably 60 ℃ to 80 ℃, more preferably 70 ℃ in terms of functionality, if the fermentation temperature is too low not enough fermentation, low sweetness, spicy peculiar to garlic It is pointed out that when the fragrance and the like remain strong and the fermentation temperature is too high, a bitter taste such as burnt taste is left by excessive heating.

Garlic concentrate fermented salt may be prepared by the fermentation step, but may further include the step of drying the fermented salt and / or the process of grinding the dried fermented salt.

The drying step may be adjusted according to the degree of drying, such as the water content and the flavor of the final prepared garlic fermented salt, the flavor and flavor of garlic and the like, the content of the garlic active ingredient, the drying time in the above aspect is 10 hours to 30 Time, preferably 15 to 25 hours, more preferably 18 to 23 hours.

In addition, the drying step may be performed using, for example, a dryer. When the drying step is performed using the dryer, by performing the drying step in a vacuum state, it is possible to sublimate the moisture contained in the garlic concentrate fermentation salt, so that only moisture can be removed below a certain moisture content without loss of other components. In addition, it is preferable in that it can not only preserve the flavor and aroma unique to garlic by the black garlic component impregnated with garlic concentrate fermented salt, but also maintain the content of the active ingredient of garlic such as allin or allicin.

In addition, the drying step may further perform a post-treatment process after the drying in the time range. The post-treatment process is carried out in the above time range in order to control the water content of the dried fermented salt prepared by an additional drying process, and then after mixing the obtained fermented salt by a method such as stirring for an additional 3 hours to 5 This can be done by further drying for a time. In the case of the further drying, the drying temperature may be the same or different temperature selected in the temperature range. For example, the entire process may be performed by drying at 60 ° C. for 20 hours, mixing the dried salt, and then further drying at 60 ° C. for 4 hours.

In addition, the present invention may further comprise the step of pulverizing the dried fermented salt in which the drying step.

More specifically, the method of manufacturing garlic concentrate fermented salt of the present invention further includes the step of pulverizing the dry salt obtained by the drying step or separating the salt pulverized by the grinding step and the grinding step according to the size It may further comprise the step.

The conventional method of preparing garlic salt is required to dissolve the salt in the garlic extract or garlic juice solution, and then to heat it in the process of preparing the garlic extract in the drying process, and then to dissolve the salt in the garlic extract or garlic juice solution. After the heat treatment is carried out at a high temperature, the pigment component contained in the coloring liquid is denatured and easily discolored by the heat treatment process, the active ingredient or the active ingredient of the plant is destroyed, and the bitter taste is caused by the heat applied in the heat treatment process. There is a problem that the flavor is worse because the back is stronger. On the other hand, garlic garlic fermentation salt manufacturing process of the present invention does not require a heat treatment process at a high temperature, rather, the bitter taste of garlic is controlled through the fermentation process, while maintaining the inherent aroma and taste, sweetness is added, conventional There is an advantage that problems such as the destruction of the pigment component or the active ingredient or the modification of the salt or pigment due to the heat treatment that occurred in the method does not occur.

In addition, the present invention may be a garlic concentrate fermented salt prepared by the garlic juice fermentation salt production method.

Garlic essence fermented salt prepared by the manufacturing method of the present invention contains the active ingredient contained in the existing black garlic, and unlike the conventional garlic salt, while maintaining the savory aroma and taste peculiar to garlic, the sweet taste unique to black garlic It is felt, the taste and aroma of the overall improvement is improved, and has the advantage that a variety of functionality can be secured by minimizing the destruction of the active ingredient contained in the pigment of the plant.

The present invention does not use the extract of the plant or the juice of the plant used in the existing method, and after mixing the garlic extract and salt, adding a fermentation process, not only significantly increases the active ingredient of garlic impregnated with salt However, by not performing heat treatment at high temperature in the manufacturing process, while maintaining the inherent aroma and taste of garlic, it controls the spicy and bitter taste peculiar to burden, and the sweetness of black garlic is added, and the heating process at high temperature It is possible to improve palatability by preventing browning change and strengthening bitterness of salt, and to provide new demand for natural salt, which is a special product of Jeollanam-do, and its quality is recognized. Since it can contribute, the garlic concentrate fermentation salt manufacturing method of this invention will have a very large industrial effect.

Figure 1 is a schematic diagram showing the manufacturing process of the garlic concentrate fermentation salt of the present invention, according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to production examples and examples. However, the following Preparation Examples and Examples are merely illustrative examples for the purpose of facilitating understanding of the present invention, and can be modified into various other forms, and the scope of the present invention is not limited to the following Examples.

Example  1: Preparation of Garlic Juice Fermented Salt

Garlic juice fermented salt of the present invention was prepared by the following method.

First, garlic and sun salt purchased from Sinan-gun, Jeollanam-do were mixed in a ratio of 1: 1 based on the weight ratio, and salted for 30 days. After obtaining the liquid produced in the salting step to prepare a garlic essence, through hot air drying, the moisture content is dried until 20% (w / w) to 30% (w / w) of the moisture content before drying It was mixed at 1: 5 (garlic juice: dry sun salt) on the basis of the weight ratio of the dried sun salt and the prepared. The mixed mixture was placed in a fermentor and fermented at 70 ° C. for 12 days to prepare fermented salt. The fermented salt was dried at 60 ° C. for 20 hours, and then pulverized using a grinder to prepare garlic concentrate fermented salt.

Example  2: Sensory evaluation

After impregnating the natural salt in garlic extract salt (comparative example) and garlic extracts of the prior art prepared by spraying the garlic extract from the garlic extract prepared by the experimental example and the garlic salted salt of garlic extract of the present invention, The taste, aroma, color, and overall acceptability of the garlic salt (control) prepared by removal were compared by sensory test results. In order to confirm the maintenance of the chromaticity, the salts each used four weeks after the preparation were used. The sensory test was carried out by a total of 20 testers including 10 sensory testers who were trained to be used to test sensory foods and 5 general men and women who were recognized as having no problems with taste and smell because they did not smoke or catch cold. How to get a sensory test result by a five-step evaluation method (5 points: very good, 4 points: good 3 points: moderate, 2 points: moderate, 1 point: bad) for each item, and averaged the above rating results It carried out as shown in Table 1 the results. Statistical significance test for the test result was performed by ANOVA.

Experimental Example Comparative example Control Example color 3.6 3.1 3.2 incense 4.2 3.5 3.4 flavor 3.8 3.6 3.0 Overall preference 4.1 3.5 3.3

As shown in Table 1, the experimental example was confirmed to be the best in all the sensory. More specifically, in the case of the control example, due to the burnt taste of the garlic extract using the garlic extract preparation and drying process, the sensory taste due to the smell and taste is low, and the color of garlic is not sufficiently impregnated, so that the whole salt is stained. Due to the color, the overall preference was confirmed to be low. In the case of spraying the garlic extract, which is a comparative example, the burnt flavor was not felt, but the garlic aroma was not felt sufficiently, and the color peculiar to garlic was evaluated not to be sufficiently impregnated. On the other hand, in the garlic concentrate fermented salt of the present invention, while the savory taste and aroma unique to garlic is felt, the sweetness of black garlic is felt, and the burdensome spicy or bitter taste of garlic is less felt, and the sensory taste and aroma This was found to be very excellent.

Example  3: identification of optimum conditions

In order to confirm the optimum conditions of the garlic concentrate fermented salt of the present invention, an additional experiment was performed. Initially, the salting period was adjusted, but when the salting period was too short (10 days), no sufficient essence was produced, and when salting for more than a certain period (30 days), the salting period had elapsed. However, the increase in the amount of the production of the slowdown slowed down, and in consideration of the production yield and the amount of the buildup according to the increase in the production period, 30 days was found to be the most desirable.

In addition, in the step of fermenting by mixing the garlic extract and the natural salt, the quality of the final product according to the mixing ratio of the garlic extract and the natural salt was confirmed. While the other conditions were carried out under the same conditions as in Example 1, the mixing ratio of garlic extract and sun salt was 1: 1 (garlic sew: sun salt), 1: 5 (garlic sew: sun salt) and 1:10 (garlic sew: sun salt). After preparing separately, the taste, aroma, color, and overall preference were compared by the sensory test results in the same manner as in Example 2. The measured sensory test results are shown in Table 2. Statistical significance test for the test result was performed by ANOVA.

1: 1 (garlic extract: salt) 1: 5 (garlic extract: salt) 1:10 (garlic salt: salt) color 3.5 3.6 2.8 incense 3.9 4.2 3.2 flavor 3.2 3.8 2.9 Overall preference 3.5 4.1 3.0

As shown in Table 2, it was confirmed that the experimental example in which garlic garlic juice and sun salt were mixed 1: 5 in all the sensory organs. More specifically, in the fermented salt finally prepared by mixing garlic juice and sun salt at 1:10, the sweet taste of garlic, especially the sweetness of black garlic, was hardly felt, and the color was hardly colored. It was found to be low. On the other hand, the fermented salt finally prepared by mixing garlic juice and sun salt in a 1: 1 ratio did not produce enough salt itself and did not dry sufficiently during the drying process, and the salt was not sufficiently crushed in the grinding step, and was entangled. As a result, it was confirmed that the loss rate of the salt was also very high. This was confirmed not only because the garlic juice was impregnated with salt, but also because salt was dissolved in garlic juice. In addition, although the sweet taste of black garlic was strong, the garlic aroma and black garlic taste were too strong, and it was evaluated that the salt function as a seasoning rather than a spice was not properly exhibited, and it was confirmed that the sensory was reduced. When the garlic juice and sun salt are mixed in a 1: 1 ratio, in order to use the table salt as a table salt, drying time of about 2 times or more is required, compared to when garlic garlic and sun salt are mixed in a 1: 5 ratio. Was measured.

Therefore, in terms of production yield, production time and sensuality, the mixing ratio of garlic juice and sun salt was found to be 1: 5.

Claims (3)

Salting step of mixing garlic and sun salt in a ratio of 1: 1 based on the weight ratio, and salted for 30 days;
Garlic juice preparation step of obtaining a liquid produced in the salting step to prepare a garlic juice;
Drying the sun-dried salt in a drier and drying the water content until 20% (w / w) to 30% (w / w) of the water content before drying to produce a dry sun salt;
A mixing step of mixing garlic garlic juice prepared in the garlic juice preparation step and the dry sun salt prepared in the dry sun salt preparation step at a weight ratio of 1: 5 (garlic juice: dry sun salt);
A fermentation step of fermenting the dry natural salt mixed with garlic extract by the mixing step at 70 ° C. for 12 days;
Drying the fermented salt prepared by the fermentation step; And
Pulverizing the dried fermented salt that has been subjected to the drying step
Garlic juice fermented salt manufacturing method comprising a. delete Garlic juice fermented salt prepared by the method of claim 1.

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