KR101289350B1 - Manufacturing Method Of Topping Salt And Topping Salt Manufactured By That Method - Google Patents

Abstract

Method for producing topping salt of the present invention, topping salt prepared by this, food and ice cream sprinkled with topping salt The step of preparing the water by introducing the seawater into the reservoir and then concentrated by natural evaporation, the function of 8 to 48 hours Crystallization to salt by heating during the first step, the first drying to the water content of the salt to 0.01 to 2%, the second drying the dried salt by direct heating at a temperature of 60 to 100 ℃ and the second dried salt By adding the topping material and the latent heat of salt combined with the salt and the topping material, the taste of the salt and the taste of the topping material are combined, so when used as a topping for ice cream, cake, bread, chocolate or pizza, It can improve sweetness.

Description

Manufacturing Method Of Topping Salt And Topping Salt Manufactured By That Method

The present invention is a method of producing a topping salt which can improve the sweetness of the food topping because the salt taste and the taste of the topping material are combined by preparing a salt with less bitter and salty compared to the conventional salt, It relates to a topping salt, food and ice cream sprinkled with topping salt.

Toppings serve to decorate dishes, sweets, etc. by placing ingredients such as fruits, chocolate and nuts on dishes, sweets and ice cream.

Such toppings may have a strong decorative element and may have a distinct taste from the food applied, or may lower the taste of the food applied due to the strong taste of the topping itself, such as chocolate topping on the cake.

In addition, the toppings of fruits and the like are quickly damaged and cannot be used for a long time.

Therefore, there is a need for a topping that has a decorative element and can improve the taste of the food to be applied.

On the other hand, as humans contain about 0.09% of body weight of salt, salt, together with air and water, is an essential substance for human life.

In general, salt is a salty substance, and sodium in its components regulates the osmotic pressure of body fluids, including the blood in the body, balances acid and base, helps the cells ingest nutrients, and signals nerves. It plays an important role in delivery or when the muscles contract. In addition, it helps the production of gastric acid to form a digestive fluid and is involved in enzyme activity.

The minimum amount of sodium needed by the human body is 10 to 20 mEq per day, which is 5 to 10 g of salt.

Insufficient sodium in the body causes serious symptoms, especially if the sodium deficiency progresses in a short time, brain cells swell, causing loss of appetite, nausea, vomiting, difficulty concentrating, confusion, lethargy, excitement, headache, and convulsions. Occurs. In addition, the rapid loss of salinity by sweat causes physical and mental manifestations of dysfunction, such as dizziness, apathy, turmoil, and aggravation.

Thus, most of the salt necessary for the human body is used to prepare foods for flavoring or to increase shelf life.

In addition, since salt can cause high blood pressure and various adult diseases when consumed excessively, modern people have a tendency to avoid salts with strong saltiness and to find low salt salts.

Therefore, a salt that can be applied to various foods while reflecting the needs of modern people is required.

An object of the present invention is to prepare a salt topping salt that can improve the sweetness of the food topping because the salt taste and the taste of the topping material is combined by preparing a salt with less bitter and salty than the conventional salt salt To provide.

In addition, another object of the present invention to provide a topping salt prepared by the method for producing the topping salt.

In addition, another object of the present invention to provide a food sprinkled with the topping salt.

In addition, another object of the present invention to provide an ice cream sprinkled with the topping salt.

Topping salt manufacturing method of the present invention for achieving the above object is a step of preparing the water by introducing the sea water into the reservoir and then concentrated by natural evaporation, the step of heating the water for 8 to 48 hours to crystallize with salt, Primary drying so that the water content of salt is 0.01 to 2%, secondary drying the dried salt by direct heating at a temperature of 60 to 100 ° C., and adding a topping material to the secondary dried salt to Latent heat is combined with salt and topping material.

In the step of preparing the function, the salinity of the function is 20 to 28 degrees.

In the step of preparing the water-containing may be added to the natural salt to the prepared water-containing.

The hydrate and sun salt are mixed in a weight ratio of 1: 0.1 to 1.

The primary dried salt is ground to 5 to 35 mesh.

In the mixing of the salt and the topping material, the salt and the topping material are mixed in a weight ratio of 1: 1 to 2.5.

The topping material is at least one selected from the group consisting of lyophilized fruit, extract powder and grain flour.

The freeze-dried fruit is at least one selected from the group consisting of strawberries, bokbunja, blueberries, sweet pumpkin, citrus fruits, pomegranates, bananas, apples, pears, grapes, persimmons, yulmu and pineapples, the extract powder is strawberry, bokbunja, Blueberries, sweet pumpkin, citrus fruits, pomegranates, bananas, apples, pears, grapes, persimmons, seaweeds, green tea, cocoa, donkeys and Schisandra chinensis selected from the group consisting of walnut flour, pine nuts, red beans powder, It is one or more selected from the group consisting of wheat flour, black sesame powder, sesame powder and soy flour.

The topping material is ground to 5 to 35 mesh.

In addition, the topping salt of the present invention for achieving the above another object is prepared according to the production method is a moisture content of 0.01 to 2%.

In addition, the food of the present invention for achieving the above another object is topping salt on the surface.

In addition, the ice cream of the present invention for achieving the above another object is topping salt on the surface.

The topping salt of the present invention combines the taste of the salt and the taste of the topping material, so that the salty taste is almost absent and the sweetness of the topping material can be improved.

In addition, the topping salt of the present invention has low hygroscopicity so that salts or salts and topping materials do not agglomerate with each other, thereby improving the sweetness of the food applied when used for topping, such as ice cream, cake, bread, chocolate or pizza. The topping salt of the present invention reveals the effect of improving sweetness when applied to ice cream.

In addition, the topping salt of the present invention is widely used because it can be used for topping of various foods, and the perishable fruits are combined with salt, so that the decay proceeds slowly and can be stored in a fresh state for a long time.

In addition, the topping salt of the present invention has a flavor and color inherent to the topping material, it is possible to obtain a topping salt of various flavors and natural colors.

1 is a flowchart illustrating a method of manufacturing topping salt according to an embodiment of the present invention.

According to the present invention, the salt is less bitter and salty than the conventional salt, and the salt is mixed with the taste of the topping material by mixing with the topping material. Therefore, when used for topping of food such as ice cream, cake, bread, chocolate or pizza, It relates to a manufacturing method of topping salt which can improve the sweetness of the applied food, the topping salt produced by this, toppings salted food and ice cream.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

The topping salt of the present invention is a step of preparing the water by introducing the sea water into the reservoir and then concentrated by natural evaporation (S110), the step of heating the water crystallization (S120), drying the salt first (S130) ), The second step of drying the dried salt by direct fire (S140) and the step of adding the topping material to the second dried salt by combining the salt and topping material by latent heat of salt (S150) .

First, in step S110, the salinity of the seawater is gradually increased by first introducing the seawater into the reservoir and then spontaneously evaporating the first and second reservoirs, so that the salinity is 20 to 28 degrees, preferably 22 to 26 degrees. Make a function.

In addition, in step S110, impurities are removed through precipitation before seawater evaporates naturally.

When the salinity of the naturally evaporated water is less than 20 degrees, salt crystals may be delayed and problems may occur. In the case of salinities exceeding 28 degrees, salt crystals may occur quickly, but the color of the salt becomes dark and bitter taste may occur. Can be.

In addition, it is also possible to prepare a saturation function by further adding the sun salt to the water so that the crystallization of the salt is faster.

 The hydrate and sun salt are mixed in a weight ratio of 1: 0.1 to 1, preferably in a weight ratio of 1: 0.5 to 1. When the weight ratio of hydrate and sun salt is less than 1: 0.1, it may take a long time for the salt to crystallize, and when it is applied to foods to which the topping salt is sweet, the sweetness cannot be improved, and when the weight ratio is more than 1: 1, topping Even if salt is applied to sweet foods, it can only taste salty.

When mixing the water salt and sun salt, the water function is based on the content of the water itself, not water content, rather than solid content.

Next, in step S120, the crystallized salt is obtained by heating (boiling) the water or saturation function prepared in step S110 at 80 to 100 ° C for 8 to 48 hours, preferably 12 to 24 hours.

When the heating time is less than 80 ℃ it takes a long time to obtain a crystallized salt, when the heating time is more than 100 ℃ can be prepared a bitter salt. In addition, when the heating time is less than 8 hours, it is difficult to obtain crystallized salt and the yield may be reduced. When the heating time is more than 48 hours, a salt having a bitter taste may be prepared.

Next, in step S130, unlike the conventional salt having a water content of 8%, the water content of the crystallized salt is first dried in an oven so that the water content is 0.01 to 2%, preferably 0.1 to 1%. At this time, the drying temperature is 100 to 300 ℃, preferably 120 to 200 ℃ and drying time is 5 to 15 minutes.

When the content of the water is less than 0.01% may not be mixed with the salt and topping material, when the water content is more than 2% salts or salts and topping materials are agglomerated and can not be used for topping because the salty taste is strong.

When the salt is dried at a temperature below 100 ° C., the moisture content of the salt may be greater than 2%, and when the temperature exceeds 300 ° C., harmful substances such as dioxins may be generated from the prepared salt. In addition, when the drying time is less than 5 minutes, the moisture content of the salt may be greater than 2%, and when the drying time is more than 15 minutes, bitter and salty taste may appear strongly in the prepared salt.

The primary dried salt is ground to 5 to 35 mesh (preferably 14 to 24 mesh) for use for topping.

 When the salt particles are less than 5 mesh in size, the salty taste is strong to use as topping salt, and when the particles are larger than 35 mesh, the texture of the topping salt is not felt.

In addition, when the amount of moisture contained in the salt is large before drying the salt, the salt may be used by dehydrating the salt at 500 to 1000 rpm, and the foreign matter adhering to the salt may be eliminated during the dehydration.

Next, in step S140, the first dried salt is secondarily dried by direct fire in a direct fire drying furnace for 5 to 15 minutes at a temperature of 40 to 140 ° C, preferably 60 to 100 ° C.

When the salt is dried by direct fire, magnesium chloride is oxidized in the salt component to lower the hygroscopicity of the salt, thereby maintaining the water content of the salt at 0.01 to 2%. At this time, when using a method such as hot air or natural drying rather than direct fire, magnesium chloride is not oxidized, so the hygroscopicity is high, and the water content of salt exceeds 2%.

If the temperature of drying the salt by direct fire is less than 40 ° C. and / or the time is less than 5 minutes, the magnesium chloride of the salt may not be oxidized, which may affect the water content of the product, and the temperature may exceed 140 ° C. and / or 15 In excess of minutes, the topping salt may taste bitter.

Salts that are not mixed with the topping material, such as direct dry salt, have a magnesium content of 5000 to 5500 ppm and potassium content of 1500 to 2000 ppm. The salt has low hygroscopicity and low bitterness because the content of magnesium having high hygroscopicity and potassium having a bitter taste is lower than that of a commonly used salt.

Next, in the step S150, topping material is added to the secondary dried salt and mixed for 5 to 20 minutes, preferably 8 to 15 minutes. Since the salt is salt immediately after the second drying, the salt and the topping material are combined by the latent heat remaining in the salt, for example, a temperature of 80 to 90 ° C.

The topping salt prepared using the latent heat of salt may be maintained without changing the flavor and color inherent in the topping material to provide various flavors and colors.

The salt and the topping material are mixed in a weight ratio of 1: 1 to 2.5 based on the solid content.

When the weight ratio of the salt and the topping material is less than 1: 1, it is not possible to improve the flavor, such as sweet taste when used in foods that give a sweet taste, and when it is greater than 1: 2.5, it is not combined with salt, so no salty taste of the topping material Only the taste of the topping salt can not feel the specificity.

The topping material is not particularly limited as long as it is an edible material. Preferably, the topping material is selected from the group consisting of strawberries, bokbunja, blueberries, sweet pumpkin, citrus fruits, pomegranates, bananas, apples, pears, grapes, persimmons, yulmu, and pile apples. One or more lyophilized fruits; At least one extract powder selected from the group consisting of strawberries, bokbunja, blueberries, sweet pumpkin, citrus fruits, pomegranates, bananas, apples, pears, grapes, persimmons, seaweeds, green tea, cocoa, donkeys and schisandra; Walnut flour, pine nut powder, red bean flour, wheat flour, black sesame powder, sesame powder and soybean flour is one or two or more selected from the grain flour.

Preferably, the extract powder is mixed with extracts such as strawberries, bokbunja, and Angelica, and dextrin, and then dried and powdered.

This topping material is used in the particle size of 5 to 35 mesh, preferably 10 to 24 mesh in order to improve the easy bonding with salt and taste.

The topping salt prepared by combining the salt and the topping material is cooled by being left at room temperature. The salt and the topping material combined with the latent heat of salt are cooled, and the bonding is firm.

The water content of the topping salt thus prepared is 0.01 to 2%.

The food to which the prepared topping salt is applied is not particularly limited as long as it is a food having a sweet taste, but preferably ice cream, cake, chocolate, slush, beverage, and the like, and more preferably ice cream.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example 1.

After the seawater is introduced into the reservoir, natural evaporation is carried out in the first and second stages so that the concentration of water is 25 degrees, and the water and natural salt are mixed in a weight ratio of 1: 0.8 to prepare a saturated function. The prepared saturated function was boiled at 95 ° C. for 20 hours to obtain crystallized salt, which was then dehydrated at 800 rpm with a dehydrator and dried at 150 ° C. for 15 minutes. Thereafter, the dried salt was pulverized to have a particle size of 24 mesh, and the salt dried by direct fire in a direct-drying dryer at 100 ° C. for 15 minutes was mixed with a freeze-dried strawberry powder, which is 22 mesh, in a weight ratio of 1: 1.3 based on the solids content. Dry for 10 minutes with latent heat of salt. Then, cooled to room temperature to prepare a topping salt.

Example 2.

In the same manner as in Example 1, topping salt was prepared by mixing hydrate and sun salt in a 1: 1.2 weight ratio.

Comparative Example 1

In the same manner as in Example 1, topping salt was prepared using sun salt instead of the crystallized salt.

Comparative Example 2

After the seawater is introduced into the reservoir, the water is naturally evaporated in the first and second stages so that the concentration of water is 25 degrees. The prepared saturated function and the lyophilized strawberry powder were mixed at a weight ratio of 1: 1.5 based on the solid content, and then boiled at 95 ° C. for 20 hours to obtain crystallized salt, which was then dehydrated at 800 rpm with a dehydrator and 15 minutes at 150 ° C. To dry. Thereafter, the dried salt was pulverized to have a particle size of 24 mesh, dried by direct fire in a direct-drying dryer at 100 ° C. for 15 minutes, and cooled at room temperature to prepare a topping salt.

Comparative Example 3

The same procedure as in Example 1 was carried out, but the topping salt was prepared without first drying the salt after the dehydration and second drying by direct fire.

Test Example 1

Binding was tested with the topping salts prepared in Examples and Comparative Examples, and the contents of water, sodium chloride, magnesium and potassium were tested with salt before mixing with the topping material.

1. Bondability: The binding degree of salt and topping material was visually confirmed.

◎: 100% salt and topping material combined, so salt is not surrounded by topping material

○: Area of salt not combined with topping material is 30% or less

□: Area of salt not combined with topping material is less than 50%

△: Area of salt not combined with topping material is 70% or less

X: Area of salt not combined with topping material is over 70%

2. Moisture content: measured by the drying loss method.

3. Sodium chloride content: Salinity was measured using the Mohr method.

4. Magnesium content: measured using Graphite A.A.S method.

5. Potassium content: measured using Flame AAS (SpectraAA 220Fs, Varian co. Australia) method.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Cohesiveness ◎ ◎ × ◎ △ Water content (%) 0.76 ± 0.1 0.79 ± 0.2 8.9 ± 0.1 0.81 ± 0.1 9.2 ± 0.2 Sodium Chloride (%) 75.42 ± 0.67 78.84 ± 0.6 85.13 ± 0.7 76.16 ± 0.7 80.71 ± 0.8 Magnesium (ppm) 5344 5403 8190 5901 8016 Potassium (ppm) 1906 2008 2494 2243 2409

As shown in Table 1, the topping salts prepared in Examples 1 and 2 of the present invention have excellent binding properties with the topping material, have low sodium chloride content, low salt water content, and low magnesium content. The low hygroscopicity is low, so salts or salts and toppings do not clump together, which is good to see and improves the sweetness of ice cream. In addition, it was confirmed that the content of potassium, which gives a bitter taste.

On the other hand, the topping salts of Comparative Examples 1 and 3 are inferior in binding property with the topping material and have high moisture content and high magnesium content, and thus have high hygroscopicity. It was also confirmed that the salty potassium content was high.

Test Example 2 Sensory Evaluation

The topping salts prepared in Examples and Comparative Examples were sprinkled on the surface of the ice cream and allowed to be sampled by 20 specialized panels and evaluated using a 9-point scale method (the larger the value, the closer to 9 points).

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Salty taste 3 4 8 One 7 bitter 2 4 6 4 6 sweetness 9 8 4 4 3 Topping Salt Color (Pink) 8 8 7 6 6

As shown in Table 2, it was confirmed that the topping salts prepared in Examples 1 and 2 of the present invention had less salty and bitter taste and improved the sweetness of the ice cream due to the characteristics of the topping material and salt. In addition, using a strawberry extract was able to obtain a pink topping salt.

On the other hand, Comparative Examples 1 to 3 confirmed that the saltiness is strong and the sweetness is weak or there is no salty taste at all, so only the taste of the topping material is felt and the sweetness is weak.

Claims (12)

Preparing seawater by introducing seawater into the reservoir and then concentrating with natural evaporation;
Heating the function to crystallize into salt;
Primary drying so that the water content of the salt is 0.01 to 2%;
Secondary drying the dried salt by direct fire and
And adding the topping material to the secondary dried salt, wherein the salt and the topping material are combined with the latent heat of salt.
The method of claim 1, wherein the salinity of the water in the step of producing the water, characterized in that 20 to 28 degrees manufacturing method of topping salt.
The method of claim 1, wherein the manufacturing method of the topping salt, characterized in that the addition of the natural salt to the prepared water in the step of producing the water.
The method of claim 3, wherein the water-containing salt and the natural salt are mixed in a weight ratio of 1: 0.1 to 1.
2. The method of claim 1, wherein the first dried salt is ground to 5 to 35 mesh.
The method of claim 1, wherein in the mixing of the salt and the topping material, the salt and the topping material are mixed in a weight ratio of 1: 1 to 2.5.
The method of claim 1, wherein the topping material is at least one selected from the group consisting of lyophilized fruit, extract powder and grain flour.
The method of claim 7, wherein the lyophilized fruit is at least one selected from the group consisting of strawberries, bokbunja, blueberries, sweet pumpkin, tangerines, pomegranates, bananas, apples, pears, grapes, persimmons, yulmu and pineapples, the extraction The powder is at least one selected from the group consisting of strawberries, bokbunja, blueberries, sweet pumpkin, tangerines, pomegranates, bananas, apples, pears, grapes, persimmons, seaweeds, green tea, cocoa, donkeys and Schisandra chinensis, the grain flour is walnut flour , Pine nuts, red bean flour, wheat flour, black sesame powder, sesame powder and soy flour, the production method of topping salt, characterized in that at least one selected from the group consisting of.
The topping salt manufacturing method according to any one of claims 1 to 8, wherein the topping material is pulverized into 5 to 35 mesh.
A topping salt according to any one of claims 1 to 8, wherein the topping salt is prepared according to the method for producing the topping salt according to any one of claims 1 to 8.
Food to which the topping salt of Claim 10 was sprinkled on the surface.
Ice cream sprayed with topping salt of claim 10 on the surface.

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