KR101335777B1 - Method for production of functional salt - Google Patents

Abstract

The present invention relates to a method for producing a functional salt, comprising extracting a functional active ingredient from a material selected from the group consisting of teas, herbs, mushrooms, petals, and coffee and mixing it with roasted salt. .
According to the present invention, functional salts contained in a large amount of ingredients such as teas, herbs, mushrooms, petals, coffee, etc. can be prepared, and functional salts having excellent flavor can be prepared.

Description

Method for production of functional salt

The present invention relates to a method for producing functional salt, and specifically, extracting a functional active ingredient from a material selected from the group consisting of teas, herbs, mushrooms, petals, and coffee, and mixing it with roasted salt to dry hot air. It relates to a method for producing a functional salt characterized by.

Recently, as the interest of the health of modern people is increasing, it is gradually favoring well-being foods. Accordingly, in the food industry, efforts are being made to improve the quality of foods by applying functional substances to existing foods.

On the other hand, salt, which is the main ingredient of sodium chloride, is widely used for industrial and medical purposes as well as for foods that use anti-corruption, fermentation control, and dehydration. It is the most important seasoning in the diet and regulates the osmotic pressure of body fluids. It acts as one of the main sources of various minerals needed for this, and attempts have been made to apply various functional ingredients to these salts.

Korean Patent No. 10-0383389 discloses a method for preparing functional salts containing various useful minerals in the form of gluconate, and Korean Patent No. 10-0466579 combines chitosan and sun salt to recrystallize chitosan. There is a development of methods for effectively applying various functional ingredients to the salt, such as a method for producing a functional salt containing is disclosed.

The present inventors have been interested in various functional teas, herbal medicines, etc. in the production of functional salts more beneficial to the human body, to prepare functional salts containing a large amount of these functional active ingredients, and to develop more efficient manufacturing methods. As a result of diligent research efforts, when each material is extracted at a low temperature by a specific temperature and time condition, and the extracted extract is mixed with salt and hot-air-dried under specific conditions, the functional salt containing the active ingredient and excellent flavor is obtained. It has been confirmed that the present invention can be efficiently manufactured, and the present invention has been completed.

Therefore, the main object of the present invention is to provide a method for producing a functional salt containing a functional ingredient beneficial to the human body.

Another object of the present invention to provide a functional salt prepared by using the above production method.

According to one aspect of the invention, the invention is

500 to 2000 parts by weight of water is added to 100 parts by weight of a material selected from the group consisting of teas, herbs, mushrooms, petals, and coffee, and ultra-low temperature extraction is performed at 40 to 90 ° C. for 30 minutes or more to prepare extracts. step; And

It provides a functional salt manufacturing method comprising; mixing 5 to 20 parts by weight of the extract to 100 parts by weight of baked salt, and hot air drying at a temperature of 60 ° C or less.

The tea (보이) can be used voic tea or iron guanyin, the medicinal herb can use aroma, the mushroom can be used tung mushroom, the petal can be used jasmine or rose.

In the production method of the present invention, the amount of water added is more preferably 1000 to 1400 parts by weight based on 100 parts by weight of the material, and the mixed amount of the baked salt and the extract is based on 100 parts by weight of baked salt extract 7 to 10 It is more preferable to mix weight parts.

Ultrasonic low temperature extraction is a method of extracting components from herbal medicines or natural products using ultrasonic waves at low temperatures.

In the manufacturing method of the present invention, in the case of using tea, in particular, vo tea or iron voyeurise as the material, the ultrasonic low-temperature extraction conditions are at least 2 hours at 60-70 ° C or at least 1 hour at 80-90 ° C. It is desirable to.

In the production method of the present invention, in the case of using a herbal medicine, in particular aroma as the material, it is preferable to make the ultrasonic low-temperature extraction conditions 2 hours or more at 60 ~ 70 ℃ or 1 hour or more at 80 ~ 90 ℃.

In the production method of the present invention, in the case of using mushrooms, in particular, twill mushrooms as the material, the ultrasonic low-temperature extraction conditions are preferably at least 2 hours at 60 ~ 70 ℃ or at least 1 hour at 80 ~ 90 ℃.

In the production method of the present invention, when using petals, in particular jasmine or rose, as the material, it is preferable to set the ultrasonic low temperature extraction condition at 40 to 60 ° C for at least 1 hour.

In the manufacturing method of this invention, when using coffee as said material, it is preferable to make the said ultrasonic low temperature extraction condition into 40 minutes-1 hour at 40-50 degreeC.

When preparing the extract according to each material, if the extraction temperature range is exceeded, some of the active ingredient of the material may be deteriorated, and when extracted at too low temperature is not preferable because the extraction efficiency of the active ingredient is low. In addition, if the extraction time is not extracted for a sufficient time, it is preferable to observe the extraction time because it is difficult to extract the active ingredient sufficiently. Ultrasonic cold extractors can be used for this purpose.

In the production method of the present invention, the hot air drying is preferably made for 10 hours or more at a temperature of 60 ℃ or less. When hot air drying is performed under the above conditions, the final salt water content is about 0.3%. When the hot air is treated at too high a temperature, the active ingredient of the material may be deteriorated. In order to stably impregnate the active salt with the active ingredient, it is preferable that the hot air dry is performed for a sufficient time of 10 hours or more. When the hot air drying conditions are satisfied, the flavor or the active ingredient of the material remains in the prepared salt, so that the salt having excellent flavor can be prepared.

Peurh is scientific name Camelia sinensis O. ktze. Var. Assamica kitamura is a wild arboreous tree growing in Yunnan Province, China, and is 3m long. The branches are gray, and the leaves are 7 ~ 16cm long and 2.8 ~ 5.5cm wide oval, and it is written on the herbaceous relic (本草 再 新). In general, tea tea is not suitable for drinking immediately after the tea, such as green tea, because the tea tea has a strong charisma, it is preferable to store for many years and drink after the tea is mild after natural spontaneous effect tablet. In general, spontaneous sprung tablets are preferably made for 4 to 5 years, and in the present invention, it is preferable to use those fermented for 20 to 30 years or more.

Iron Guanyin (품종 音) is a kind of oolong tea produced in Anxi County, Fujian Province, China. It is classified as blue tea. Tea leaves are iron-colored and sweet with a sweet fruity aroma. In the present invention, it is preferable to use an old iron voyage difference fully fermented for 10 years or more.

The incense refers to a tree in which the resin of Aquilaria agallocha Roxburgh is deposited in Korea, and in China, Aquilaria sinensis (Lour.) Gilg: 土 香. This drug has an unusual scent, tastes hot and bitter, and has a warm nature. It is known to be effective in lowering Gi and harmonizing the middle element and warming the kidneys to nourish the body. The appearance is dark brown, contains resin, and has many parallel fibers. Put it in a fire and burn it with a fresh scent.

In the manufacturing method of the present invention, it is preferable to use the sun salt processed with the roasted salt, and more specifically, the sun salt, from which the water is removed, is prepared by baking at least 700 hours at 700 to 800 ° C. using a far-infrared radiation heating method. It is preferable to use. Processing the natural salt as described above is to remove various contaminants such as heavy metals and harmful organic substances that may be present in the natural salt, and when the baked salt prepared in this way is used in the present invention, it is compatible with the active ingredient of the material. It is possible to produce a higher quality functional salt with excellent flavor and nutritional content. Centrifugal separation may be used to remove the salt of the sea salt, and preferably, after being stored and aged in a warehouse, centrifugation is used to remove the water. It is preferable to bake the natural salt after removing the brine by using a far-infrared radiation heating method. This is to prevent harmful substances such as dioxins, nitrogen compounds, and phenol compounds that may occur during the baking process. It's a very effective way to prevent exposure. In addition, the prepared baked salt is ground to use before mixing with the extract, it is preferable to carry out the effective ingredient impregnation more efficiently.

According to another aspect of the present invention, the present invention provides a functional salt prepared by the above production method.

Functional salt according to the present invention can be commercialized through a grinding and packaging process.

As described above, according to the present invention, a functional salt containing a large amount of functional ingredients contained in materials such as teas, herbal medicines, mushrooms, petals, and coffee, and having excellent flavor, can be prepared.

1 is a block diagram showing an embodiment of a functional salt manufacturing method according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example  One. Boy tea  ingredient Impregnation  Functional salt manufacturing

1-1. Baked Salt  Produce

Domestic sun salt was stored and matured in warehouse for 2 to 3 years to remove primary water. After the storage and maturation period, the natural salts were centrifuged to remove the secondary water.

Sea salt from which the water was removed was baked at 800 ° C. for 24 to 48 hours in an electric furnace of a high frequency far-infrared radiation heating wire, and then pulverized to prepare baked salt.

1-2. Boy tea  Extract preparation

4 liters of water was added to 330 g of fermented tea for 20 to 30 years, and it was put in an ultrasonic low temperature extractor and extracted with active ingredients by ultrasonic low temperature extraction for 2 to 3 hours at 60 to 70 ° C or 1 to 2 hours at 80 to 90 ° C. Next, the filtrate was obtained by filtration.

1-3. Functional salt manufacturing

1 to 1 g of roasted salt of 1-1 was mixed with 7 to 10 g of the green tea extract of 1-2, and dried by hot air at 50 to 60 ℃ for 10 to 20 hours to prepare a functional salt.

In addition, the functional salt was ground and packaged into a product.

Example  2. Iron voyeurism  ingredient Impregnation  Functional salt manufacturing

2-1. Iron voyeurism  Extract preparation

An old iron tube was used that was fully fermented for more than 10 years.

4 liters of water was added to 330 g of old iron tube, and it was put into an ultrasonic low temperature extractor, and extracted with an active component by ultrasonic low temperature extraction for 2 to 3 hours at 60 to 70 ° C or 1 to 2 hours at 80 to 90 ° C, and then filtered to extract iron iron. Obtained.

2-2. Functional salt manufacturing

Iron ginseng extract 7 to 10g of 2-1 was mixed with 100 g of roasted salt of Example 1-1, and dried by hot air at 50 to 60 ° C. for 10 to 10 hours to prepare functional salts.

In addition, the functional salt was ground and packaged into a product.

Example  3. Aroma  ingredient Impregnation  Functional salt manufacturing

3-1. Aroma  Extract preparation

Incense wood containing resin was used as Vietnam.

4 liters of water is added to 330 g of the incense tree, and it is put into an ultrasonic low temperature extractor and extracted with an ultrasonic low temperature extract for 2 to 3 hours at 60 to 70 ° C or 1 to 2 hours at 80 to 90 ° C. Obtained.

3-2. Functional salt manufacturing

100 g of the roasted salt of Example 1-1 was mixed with 7 to 10 g of the aroma extract of 3-1, and dried by hot air at 50 to 60 ° C. for 10 to 20 hours to prepare functional salts.

In addition, the functional salt was ground and packaged into a product.

Example  4. Oyster Mushroom  ingredient Impregnation  Functional salt manufacturing

4-1. Oyster Mushroom  Extract preparation

4 liters of water is added to 330 g of Korean-grown mushrooms, and it is put into an ultrasonic low-temperature extractor and extracted by the low-temperature ultrasonic extraction for 2 to 3 hours at 60 to 70 ℃ or 1 to 2 hours at 80 to 90 ℃, followed by filtration. Mushroom extracts were obtained.

4-2. Functional salt manufacturing

100 g of the roasted salt of Example 1-1 was mixed with 7 to 10 g of the extract of the mushroom of 4-1, and dried by hot air at 50 to 60 ° C. for 10 to 20 hours to prepare a functional salt.

In addition, the functional salt was ground and packaged into a product.

Example  5. Jasmine  ingredient Impregnation  Functional salt manufacturing

5-1. Jasmine  Extract preparation

4 liters of water was added to 330 g of jasmine produced in China or Thailand, and the resultant was extracted by ultrasonic low temperature extraction at 40 to 60 ° C. for 1 to 2 hours in an ultrasonic low temperature extractor, and then filtered to obtain a jasmine extract.

5-2. Functional salt manufacturing

7 to 10 g of the Jasmine extract of 5-1 was mixed with 100 g of the roasted salt of Example 1-1, and dried by hot air at 50 to 60 ° C. for 10 to 20 hours to prepare functional salts.

In addition, the functional salt was ground and packaged into a product.

Example  6. rose  ingredient Impregnation  Functional salt manufacturing

6-1. rose  Extract preparation

4 liters of water was added to 330 g of edible rose as a wild filipino acid, and it was put in an ultrasonic low temperature extractor, extracted with an ultrasonic low temperature for 1 to 2 hours at 40 to 60 ° C., and then filtered to obtain a rose extract.

6-2. Functional salt manufacturing

100 g of the roasted salt of Example 1-1 was mixed with 7 to 10 g of the rose extract of 6-1, and dried by hot air at 50 to 60 ° C. for 10 to 20 hours to prepare functional salts.

In addition, the functional salt was ground and packaged into a product.

Example  7. Coffee Ingredients Impregnation  Functional salt manufacturing

7-1. Coffee extract manufacturer

4 liters of water was added to 330 g of Ghana, Colombia, Vietnam, or Ethiopian coffee beans, and the mixture was placed in an ultrasonic low temperature extractor, extracted by ultrasonic low temperature for 40 to 60 minutes at 40 to 50 ° C, and filtered to obtain a coffee extract. .

7-2. Functional salt manufacturing

100 g of the roasted salt of Example 1-1 was mixed with 7 to 10 g of the coffee extract of 7-1, and dried by hot air at 50 to 60 ° C. for 10 to 20 hours to prepare a functional salt.

In addition, the functional salt was ground and packaged into a product.

Claims (5)

500 to 2000 parts by weight of water is added to 100 parts by weight of a material selected from the group consisting of teas, herbs, mushrooms, petals, and coffee, and ultra-low temperature extraction is performed at 40 to 90 ° C. for 30 minutes or more to prepare extracts. step; And
Sea salt is removed, mixed with 5 to 20 parts by weight of the extract to 100 parts by weight of baked salt prepared by baking at 700 to 800 ° C. for 24 hours or more using a far-infrared radiation heating method, and at least 10 hours at a temperature of 60 ° C. or less. Functional salt manufacturing method comprising the; hot air drying step. The method according to claim 1, wherein the tea is ivory tea or iron voyeurism, the medicinal herb is incense, the mushrooms are twill mushrooms, and the petals are jasmine or rose. delete delete Functional salt prepared by the method of claim 1 or 2.

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