KR101493307B1 - Manufacturing method of fermented salt and fermented salt prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing fermented salt and fermented salt produced by the method, comprising the steps of: separating a fermentation sediment from a first fermentation liquid formed by fermenting a mixture of a plant and sugar, laminating enzyme sludge on the salt surface, And fermenting the salt at room temperature by mixing the leftover fermented broth with the leftover fermented broth, thereby having less saltiness, sweet taste, and richer mineral content than the conventional salt.

Description

Description: TECHNICAL FIELD The present invention relates to a fermented salt and a fermented salt,

The present invention relates to a process for producing a fermented salt having a low salinity, a sweet taste and a rich mineral content while maintaining a salty taste, and a fermented salt produced thereby.

Salt is also commonly referred to as salt, and is used not only as a seasoning to impart salty taste to food, but also to extend the shelf life of food.

From a physiological point of view, sodium chloride (NaCl), a major component of salt, is physiologically indispensable to animals. Specifically, the sodium chloride maintains the osmotic pressure of the body fluid constant in the human body and is involved in the acid base equilibrium of the body fluid as the buffer substance. In addition, sodium, which is a constituent of sodium chloride, is a nerve stimulating substance, which is an important component for maintaining excitability of human nerves and muscles, promoting metabolism, and constituting alkaline digestive juices such as bile, trehalose or intestinal juice. In addition, chlorine, another component of sodium chloride, constitutes gastric juice.

As such, the salt used as the most basic seasoning for flavoring food in daily life has a function that is closely related to the physiological activity of the animal and the maintenance of life. Therefore, if the salt intake is deficient, the secretion of digestive juice Shortage of appetite occurs, and in the long term, general anxiety, boredom, fatigue, and mental anxiety occur. In addition, sudden loss of salinity in the body leads to marked physical and mental impairment such as dizziness, insomnia, unconscious turbidity, and disability.

However, excessive intake of salt is known to cause various diseases including metabolic diseases, which may cause insulin sensitivity and induce diabetes and cause hypertension.

Therefore, there is a steady increase in research reports recommending low salt intake, avoiding the high salt diet, which causes various diseases such as diabetes, hypertension and metabolic diseases. Especially, the preservation method of Korean food is mainly salted, and there are various traditional foods containing a large amount of salt. Therefore, development of low salted salt having a low sodium chloride content is emphasized.

Recently, several products have been marketed according to the results of these studies. However, these products are manufactured by mixing salt with artificial additives such as potassium chloride and magnesium chloride.

Therefore, there is a demand for a salt which can maintain the salty taste of the salt while satisfying the preference of the consumers due to the low salinity and the sweet taste.

Korea Patent Publication No. 2013-0003452 Korea Patent Publication No. 2011-0001810

It is an object of the present invention to provide a method for producing a fermented salt having a low salinity, a sweet taste and a rich mineral content.

It is another object of the present invention to provide a fermented salt produced by the above production method.

According to an aspect of the present invention, there is provided a method for producing fermented salt comprising: (a) separating a fermentation broth formed by fermenting a mixture of plant and sugar for 80 to 120 days with a fermentation broth; (b) depositing the separated fermentation sediment on the upper surface of the salt and leaving the fermentation sediment at room temperature for 1 to 3 years, and (c) aging the salt for 2 to 4 years at room temperature by mixing the thus- .

In the step (a), the fermentation precipitate is a residue of the fermentation broth separated from the fermentation broth, which is a mixture of a part of the fermentation broth, dietary fiber, organic acid and saccharide.

In the step (a), the plant may be selected from the group consisting of onion, garlic, ginger, perilla leaf, wormwood, buttercup, purse, angelica, , Corn germination, barley sprout, silkworm, chamomilla cabbage, and oilseed rape.

In the step (b), the salt and the fermentation precipitate may be laminated at a weight ratio of 1: 0.1 to 0.5.

The salt and the fermentation broth left in the step (c) may be mixed at a weight ratio of 1: 0.01 to 0.2.

In the step (c), the fermentation broth may be the fermentation broth prepared in the step (a) or the second fermentation broth.

The second fermentation broth may be obtained by fermenting a mixture of sugar and an ingredient consisting of onion, perilla, parsley, mustard, burdock, garlic and ginger for 80 to 120 days.

According to another aspect of the present invention, there is provided a fermented salt according to the above method.

The fermentation salt of the present invention has a saltiness lower than that of the conventional salt while maintaining the saltiness inherent to the salt, so that it is healthier and can satisfy the preference of the consumers because the end taste is added.

In addition, the fermentation salt of the present invention contains minerals contained in plants and fermented products by using the fermentation sediment and the fermentation broth, so that the mineral content is excellent and the salinity is lowered by removing as much of the water as possible.

Figure 1 is a photograph of salt after leaving a fermentation sediment according to one embodiment of the present invention.
Figure 2 is a photograph of fermentation salt prepared according to one embodiment of the present invention.

The present invention relates to a process for producing a fermented salt having a low salinity, a sweet taste and a rich mineral content, and a fermented salt produced thereby, while retaining a salty taste.

Hereinafter, the present invention will be described in detail.

The fermentation salt production method of the present invention comprises the steps of: (a) separating a fermentation broth formed by fermenting a mixture of plant and sugar for 80 to 120 days with a fermentation precipitate; (b) laminating the separated fermentation precipitate on the salt surface, (C) aging the salt for 2 to 4 years at room temperature by mixing the leftover salt with the fermentation broth. Further, after the step (c), (d) a step of mixing the fermented salt and the natural seasoning powder may be added.

In step (a), plants and sugar are mixed at a weight ratio of 1: 1 and fermented at room temperature (for example, 23 to 25 ° C) for 80 to 120 days, preferably 100 to 110 days.

When the plant is fermented, a liquid fermentation liquid (first fermentation broth) and a fermentation precipitate can be obtained. The fermentation sediment is a viscous semi-solid mixture of a part of the first fermentation broth, dietary fiber, an organic acid and a saccharide mixed with the remaining residue after separating the first fermentation broth after preparation of the fermentation broth by fermentation.

The above plants include onion, garlic, ginger, perilla leaf, wormwood, buttercups, black pepper, Angelica gigas Nakai, acanthoptera, And one or more species selected from the group consisting of buds, silkworms, pungent cabbage, and oilseed rape.

Next, in step (b), the washed salt is put into a jar having a hole on the bottom so that the jug is removed, and the fermentation precipitate prepared in the step (a) is laminated on the upper surface of the salt. The fermentation sediment may be deposited on top of salt and salt, but the top layer should be provided with fermentation sediment.

If the fermentation sediment is provided on the top surface of the salt, the salt may contain a part of the first fermentation liquid contained in the fermentation sediment, the dietary fiber, the organic acid And water that absorbs sugars and contains a lot of salty and harmful components.

The salt that absorbs the substances contained in the fermentation sediment and discharges the wastewater due to the neglect of the fermentation sediment, the coarse and coarse grains having an average grain size of 0.4 to 0.5 mm are transformed into round and smooth small grains having a grain size of 0.1 mm or less, 1), but also the bitter taste disappears and becomes sweet.

The salt and the fermentation precipitate are laminated in a weight ratio of 1: 0.1 to 0.5, preferably 1: 0.2 to 0.3. If the weight ratio of the salt and the fermentation sediment is less than the lower limit based on the salt, the salt can not absorb the substances contained in the fermentation sediment and the waste water can not be discharged. If the weight exceeds the upper limit, the salt is contained in the fermentation sediment The composted material can degrade the taste of the salt.

The salt and the fermentation sediment are allowed to stand for 1 to 3 years, preferably 2 to 3 years. If the settling period is less than the lower limit value, the salt may not sufficiently absorb the substances contained in the fermentation sediment, If it exceeds the above range, a bad smell may be generated in the salt and the preference degree may be lowered.

Thus, the salt produced in step (b) absorbs the substances contained in the fermentation sediment, and thus has a rich mineral content and a sweet taste.

Next, in step (c), the salt prepared in step (b) and the fermentation broth are mixed and aged at room temperature to produce fermentation salt (FIG. 2). As the fermentation broth, the first fermentation broth prepared in step (a) or a new second fermentation broth may be used.

The salt produced in the step (b) is formed into a hard lump, so that when the salt is finely ground, the salt in the salt is drawn out to the salt again to the wet degree. Although these salts are rich in nutrients such as minerals and are soft, they are highly salty and contain a large amount of harmful components.

Therefore, the salt produced in the step (b) is almost removed from the salt, and the fermentation liquid is aged to produce a salt having a low salinity, a stronger sweet taste and a higher nutrient.

The neglected salt and the fermentation broth are mixed at a weight ratio of 1: 0.01 to 0.2, preferably 1: 0.03 to 0.08. If the weight ratio of the neglected salt to the fermentation broth is less than the lower limit based on the salt, it may not be aged. If the weight ratio exceeds the upper limit, the inherent taste of the salt may be lost.

If the aged period is less than the lower limit of the above range, aging may be insufficient. If the aged period is above the upper limit, the sweetness may be too high. It may turn into a strong yellow color, and the degree of preference may be lowered.

The second fermentation broth is formed by mixing the ingredients of onion, perilla, parsley, mustard, burdock, garlic and ginger at a weight ratio of 1: 1 and fermenting for 80 to 120 days. 20 to 40% by weight of parsley, 20 to 40% by weight of parsley, 5 to 20% by weight of freshly ground, 1 to 10% by weight of burdock, 1 to 5% by weight of garlic and 1 to 5% by weight of ginger.

The fermentation salt using the second fermentation liquid prepared as described above can obtain various minerals and fermentation salt than the fermentation salt using the first fermentation broth, and can also improve taste preference. Therefore, in order to improve various mineral components and flavor preferences, they should be used in the above materials and contents.

Next, in step (d), the fermentation salt prepared in step (c) and natural seasoning powder are mixed at a weight ratio of 1: 0.01 to 0.1, preferably 1: 0.01 to 0.05, to prepare a fermented salt . The sweet fermented salt thus prepared can improve the taste of the food.

The natural seasoning powder comprises 10 to 30% by weight of onion, 20 to 40% by weight of shiitake, 10 to 30% by weight of shrimp, 5 to 20% by weight of perilla, 1 to 10% by weight of kelp, 1 to 10% To 10% by weight of ginger and 1 to 10% by weight of ginger.

The fermented salt produced by the above-described production method has a low salinity of 37 to 39% as compared with the conventional salt, and can produce a superior taste even when used in place of a synthetic seasoning in food cooking.

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.

Production Example 1. Preparation of fermentation precipitate

50 kg of onion, 50 kg of canola, and 100 kg of brown sugar were mixed and fermented at 23 ° C. for 100 days. The fermentation precipitate was recovered from the first fermentation broth, and the fermentation precipitate was squeezed with a weak force to obtain a viscous semi-solid fermentation precipitate .

Production Example 2. Preparation of the second fermentation broth

The second fermentation broth was prepared by mixing 20 kg of onion, 30 kg of perilla, 30 kg of parsley, 10 kg of fresh bean, 6 kg of burdock, 2 kg of garlic and 2 kg of ginger and 100 kg of sugar and then fermenting at 23 ° C for 100 hours.

Example  One.

The washed salt was put into a jar with a hole in the bottom, and the fermentation sediment prepared in Preparation Example 1 was laminated on the upper surface of the salt, and then the salt and the fermentation sediment were laminated on the upper surface thereof. . At this time, the salt and the fermentation sediment are laminated at a weight ratio of 1: 0.25. The thus-prepared salt was finely crushed and mixed with the second fermentation broth prepared in Preparation Example 2 at a weight ratio of 1: 0.05, followed by aging at 23 캜 for 3 years to prepare fermentation salt.

Example  2.

Fermentation salt was prepared in the same manner as in Example 1 except that the first fermentation broth prepared in Preparation Example 1 was used instead of the second fermentation broth.

Comparative Example  One.

The salt and the second fermentation broth prepared in Preparation Example 2 were mixed at a weight ratio of 1: 0.05 and stirred at 23 캜 for 3 years to prepare fermentation salt.

Comparative Example  2.

The washed salt was put into a jar with a hole in the bottom, and the fermentation sediment prepared in Preparation Example 1 was laminated on the upper surface of the salt, and then the salt and the fermentation sediment were laminated on the upper surface thereof. And the fermentation precipitate salt was prepared. At this time, the salt and the fermentation sediment are laminated at a weight ratio of 1: 0.25.

Comparative Example  3.

The salt washed in a pot with a hole in the bottom was mixed with the second fermentation broth prepared in Preparation Example 2 at a weight ratio of 1: 0.05 and aged at 23 캜 for 3 years. Then, the fermentation salt was put into another pot and the fermentation salt The fermentation precipitate prepared in Preparation Example 1 was laminated on the broad wood, and the fermentation salt and the fermentation precipitate were laminated on the upper surface thereof again, followed by standing at 23 캜 for 2 years to prepare fermentation salt. At this time, the fermentation salt and the fermentation sediment are laminated at a weight ratio of 1: 0.25.

Comparative Example  4.

It is a solar salt produced in Buan of Jeonbuk.

Test Example  1. Mineral content measurement

The fermented salt prepared in Examples and Comparative Examples was dissolved in a 0.1% nitric acid solution, filtered with a salt-free pure water, diluted to a certain concentration in consideration of the concentration of each element to be analyzed, The mineral component and its content were analyzed using an atomic absorption spectrophotometer (Spectra AA 220Fs, Varian Co., Australia) using the prepared test solution, and the results are shown in Table 1 below.

In the analysis using the atomic absorption spectrophotometer, 20 ml of a mixed solution of nitric acid and perchloric acid in a volume ratio of 4: 1 was added to the fermentation salt prepared in Examples and Comparative Examples, and the mixture was heated and decomposed at 100 ° C, neutralized using ammonia, The concentration of each component in the atomic absorption spectrophotometer was measured using a nitric acid solution at a concentration corresponding to the element to be analyzed (unit: mg / 100 g)

division Mg K Cu Mn Fe Ca Example 1 154.07 ± 0.52 447.23 + - 2.57 0.04 0.02 0.59 ± 0.00 3.13 ± 0.00 422.41 + - 1.42 Example 2 140.25 + - 0.41 421.37 ± 1.97 0.03 ± 0.01 0.49 ± 0.00 3.02 ± 0.00 415.97 ± 1.59 Comparative Example 1 91.00 ± 0.29 351.04 + - 1.95 0.01 ± 0.00 0.13 ± 0.00 2.00 ± 0.00 301.24 + 1.58 Comparative Example 2 121.37 + - 0.68 403.11 + - 2.07 0.02 ± 0.01 0.32 ± 0.00 2.74 ± 0.00 389.65 ± 1.66 Comparative Example 3 132.40 + - 0.57 411.48 ± 1.95 0.02 ± 0.01 0.40 ± 0.01 2.99 ± 0.00 401.84 ± 1.22 Comparative Example 4 96.45 ± 0.21 346.51 ± 1.59 0.09 0.02 0.77 ± 0.01 2.44 ± 0.00 129.70 ± 1.01

As shown in Table 1 above, the fermented salt produced according to Examples 1 and 2 of the present invention was comparative example 1 in which no fermentation precipitate was used, Comparative Example 2 in which fermentation was not fermented in the second fermentation broth, And Comparative Example 3, which is a domestic sun-salt, were found to have a higher mineral content. In particular, it was confirmed that the fermentation salt of Example 1 was rich in the mineral content as compared with the fermentation salt of Example 2.

Test Example  2. Measure the content of harmful components in your body

The fermented salt prepared in Examples and Comparative Examples was tested in the same manner as in Test Example 1 to determine harmful components and their contents, and the results are shown in Table 2 below. The following standard is a reference standard for processed salt in food industry.

Experiment Item Reference standard Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Sodium chloride (%) 35.0 or higher 38.9
± 0.12 39.0 ± 0.59 73.2 ± 1.22 61.4 ± 1.59 47.5 ± 0.67 81.7 ± 1.59 Total chlorine (%) 20.0 or higher 22.4 ± 0.08 22.1 ± 0.05 58.4 ± 2.11 55.6 ± 1.42 32.9 ± 0.06 69.46 ± 2.11 moisture(%) 5.5 or less 0.3 ± 0.00 0.3 ± 0.00 4.5 ± 0.25 1.1 + 0.04 0.8 ± 0.01 5.2 ± 0.34 Sulfate ion (%) 2.5 or less 1.1 ± 0.01 1.1 ± 0.00 2.1 ± 0.08 2.0 ± 0.04 1.7 ± 0.02 2.5 ± 0.02 Arsenic (mg / kg) 0.5 or less Non-detection Non-detection Non-detection 0.07 ± 0.00 Non-detection Non-detection Lead (mg / kg) 2.0 or less Non-detection Non-detection Non-detection 0.74 + 0.11 Non-detection Non-detection Cadmium (mg / kg) 0.5 or less Non-detection Non-detection Non-detection 0.08 ± 0.01 Non-detection Non-detection Mercury (mg / kg) 0.1 or less Non-detection Non-detection Non-detection 0.01 ± 0.00 Non-detection Non-detection Ferrocyanide ion (g / kg) 0.010 or less Non-detection Non-detection Non-detection 0.001 ± 0.00 Non-detection Non-detection

As shown in Table 2, it was confirmed that the fermented salt produced according to Examples 1 and 2 of the present invention had a lower salt content because the content of sodium chloride and total chlorine was lower than that of Comparative Examples 1 to 4. [

In addition, the high moisture content means that there is a lot of salt in the salt, so the salty taste is strong.

Test Example  3. Sensory Evaluation

The fermented salt prepared in the Examples and Comparative Examples was measured by a 9-point scale method (with a score of 9 as the degree of sensory evaluation was performed by 20 panelists having a sensory test experience of 3 years or more in the food-related field) This is shown in Table 3 below.

- Salty, bitter and sweet: 1 point = weak taste, 9 point = strong taste.

- Overall sign: 1 point = very bad, 9 points = very good.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 3 Salty taste 5.9 6.0 7.6 6.5 6.9 8.4 bitter 2.1 3.2 7.4 3.4 4.2 7.0 sweetness 8.7 7.5 2.1 7.1 7.0 1.9 Comprehensive preference 8.5 7.9 5.2 6.4 7.0 4.3

As shown in Table 3, the fermented salt produced according to Examples 1 and 2 of the present invention was found to be more salty, bitter and strong in sweetness than Comparative Examples 1 to 4, The fermented salt of Example 1 was found to have a lower bitter taste and a stronger sweet taste than the fermentation salt of Example 2, indicating a higher overall preference.

The fermented salt of Examples 1 and 2 was found to exhibit a favorable taste because it retains the salty taste of the salt even though it has less salty taste than the conventional salt.

Claims (8)

(a) separating a fermentation broth formed by fermenting a mixture of plant and sugar for 80 to 120 days with fermentation sediment;
(b) depositing the separated fermentation sediment on the upper surface of the salt and leaving at room temperature for 1 to 3 years, and
(c) aging the salt for 2 to 4 years at room temperature by mixing the leftover salt with the fermentation broth. The method of claim 1, wherein in step (a), the fermentation sediment is a residue remaining after fermentation, and a part of the fermentation broth, dietary fiber, organic acid, and saccharide are mixed. The method according to claim 1, wherein the plant in step (a) is selected from the group consisting of onion, garlic, ginger, perilla leaf, wormwood, buttercup, purlime, angelica, Wherein the fermented salt is at least one selected from the group consisting of anchovy, dandelion, plantain, angelica, barley sprout, silkworm, obtuse Chinese cabbage, and oilseed rape. The method of claim 1, wherein the salt and the fermentation precipitate are laminated in a ratio of 1: 0.1 to 0.5 by weight in the step (b). The method of claim 1, wherein the salt left in step (c) and the fermentation broth are mixed at a weight ratio of 1: 0.01 to 0.2. The method according to claim 1, wherein the fermentation broth is a fermentation broth or a fermentation broth prepared in step (a). [7] The fermented salt according to claim 6, wherein the second fermentation broth is obtained by mixing fermented material consisting of onion, perilla, parsley, mustard, burdock, garlic and ginger with sugar and fermenting for 80 to 120 days . A fermented salt produced according to any one of claims 1 to 7.

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