KR101522774B1 - Preparing method of low-sodium salt comprising nano-particle and method for preparation thereof - Google Patents

Abstract

In the present invention, the salt and carrier are mixed at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, homogenized and spray dried to obtain a nano powder. The nano powder has an average diameter of 180 to 350 nm and an average area of 35 μm ² or less The present invention relates to a method for producing a dry, low-salt nano-particle salt. According to the method for producing low-salt dry salt of the present invention, it is possible to provide a low-salt dry-type salt composed of nano-sized particles and having improved strength of salty taste compared to ordinary salt, and the low-salt dry- Can be used or can be used as a natural spice.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to nano-

The present invention relates to a nanoparticulate low-salt dry-type salt exhibiting a quick and high salty taste as compared with conventional salt, and a process for producing the same.

In the process of rapid industrialization and urbanization, food consumption such as eating out, fast food, pizza, western food and instant food increased due to income level increase, nuclear family, increase of single generation. In particular, Koreans are taking foods with high sodium content such as tang, stew, kimchi, soy sauce, and salted fish. The daily intake of sodium is 6,000 to 8,000 mg, more than twice the recommended amount of the World Health Organization (WHO) Of sodium intake and sodium intake is a major cause of chronic diseases such as hypertension, heart disease, brain and cardiovascular disease, kidney disease and gastric cancer.

Recently, attention has been paid to the reduction of sodium intake in order to prevent chronic diseases and to promote health. As a result, research on the development of low sodium salt is underway. As an example, natural seasoning substitutes for salt using natural extracts such as natural salt enhanced with minerals, natural extract such as kelp, kelp, gugija, onion, shiitake mushroom, radish, garlic, etc .; sodium salt, potassium chloride, calcium chloride, magnesium chloride, Salt and so on. However, the above-mentioned low sodium salt has less salty taste, and therefore, it consumes more sodium than the conventional salt. As a result, when salt of potassium, calcium and the like is added to the kidney patient, it causes dyspnea, chest pain, . ≪ / RTI >

Korean Patent Laid-Open No. 2006-0130978 discloses a method for preparing a mixed composition of a plant extract powder substituting for salt for hypertensive patients, Korean Patent Publication No. 1992-7000553 discloses a method for preparing a salt composition, Discloses a sodium salt-containing salt composition prepared by uniformly dispersing a binder. However, the salt composition of the patent document takes a long time to be produced, and has a problem in that the salty taste is insufficient as compared with the existing purified salt.

Accordingly, the present inventors have made efforts to develop a salt which can feel a relatively fast and high salty taste. As a result, it has been found out that the above-mentioned problems can be solved while the dry salt of nano-particle size is low salt, .

Accordingly, it is an object of the present invention to provide a method for producing a nano-particulate low-salt dry-type salt.

Another object of the present invention is to provide a nanoparticulate low salt dry salt produced by the above method.

The present invention is characterized in that a salt and a carrier are mixed at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, homogenized and spray-dried to form a nano powder. The nano powder has an average diameter of 180 nm to 350 nm and an average area of 35 μm ² or less The present invention relates to a method for producing a dry, low-salt nano-particle salt.

In the present invention, the sodium salt refers to an edible mixture containing sodium or a salt thereof, for example, a salt, a calcium salt, a potassium salt or the like to provide a salty taste to the human body. Such a salt may be selected from the group consisting of refined salt, rock salt, sun salt, processed salt, remedial salt and molten salt.

In the present invention, the carrier refers to a substance that contains or adheres a nano-sized salt with an inorganic or organic edible porous material. For example, the carrier may be at least one of starch, maltodextrin, hydrocolloid, protein, protein derivative, gum arabic, guar gum, nephrobate, yeast extract, lipid or mineral, and the like. Preferably, the carrier is at least one of starch, maltodextrin, hydrocolloid, gum arabic or guar gum, more preferably maltodextrin.

The salt and the carrier are mixed at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, preferably 1.9 to 2.1: 0.9 to 1.1, more preferably 2: 1. When the ratio of the salt and the carrier is different, the size of the salt particles adhering to the surface of the carrier and the size of the low-salt dry salt to be produced are increased depending on the mixing ratio, so that the salty taste is not efficiently promoted. As an example, when the concentration of the carrier is higher than the concentration of the salt, the viscosity increases and spray drying is not easily performed. Since the carrier has a large amount of moisture after drying, it is difficult to form a salt crystal on the surface of the carrier, It is possible that a relatively large amount of salt may be consumed. In addition, it is possible to prepare low-salt dry salt by adjusting the concentration of salt while increasing the concentration of the carrier, but this leads to an increase in viscosity during spray drying, which requires a long-term drying process, have.

In the present invention, spray drying is a method in which a mixture of a salt and a carrier is dried by hot air at a high temperature and a high pressure, and a low-salt dry salt suitable for the purpose of the present invention . ≪ / RTI >

Specifically, the spray drying conditions according to the present invention are preferably carried out at an inlet temperature of 135 ° C to 165 ° C, preferably 140 ° C to 160 ° C, more preferably 145 ° C to 155 ° C, and most preferably 150 ° C . When the inlet temperature is lower than 135 ° C, the water inside the carrier is not completely dried, so that the salt crystals are not formed on the surface thereof. When the temperature is higher than 165 ° C, the water content in the carrier is relatively evaporated to form salt crystals, There is a problem that the strength is lowered.

In one specific experiment, a 20 wt% solution of the salt of mannitol and 10 wt% of the solution of maltodextrin was mixed and then heated at an inlet temperature of 130 캜 to 170 캜, an ejection rate of 0.6 m ³ / min, an injection rate of 500 ml / Salt crystals were formed on the surface of the maltodextrin of the salt particles prepared at different temperatures except at the salt prepared at 130 ° C and 170 ° C, and the salt crystals were formed on maltodextrin size distribution of the area of the solar salt which are adsorbed to 60㎛ 20㎛ ² was found to increase the size of the distribution area as the temperature is increased to ^2, the salt particles produced at 150 ℃ the distribution area of the solar salt adsorbed on maltodextrin The size of which was 55 ㎛ ² .

The spraying pressure in spray drying according to the present invention is preferably 7 × 10 to 25 × 10 kPa, preferably 7 × 10 to 22 × 10 kPa, and more preferably 10 × 10 to 22 × 10 kPa. When the injection pressure is less than 7 x 10 < RTI ID = 0.0 > kPa, < / RTI > the salt crystals are not formed on the surface of the carrier. It is inefficient because there is no difference in reduction of crystal size when compared with the case below.

The present invention nano-particulate average area of low sodium salt according to the dry 35㎛ is ² or less, characterized in that preferably the 20㎛ ² to 35㎛ ^2. When the average area exceeds 35 mu m < ^{2 &} gt ;, there is a problem that the particle size is increased and the strength of the salty taste is decreased as compared with the dry salt having an average area of less than that.

In one specific embodiment, salt 20% maltodextrin solution and then a solution of a solution containing 10 wt% of the inlet temperature 150 ℃, ejection velocity of 0.6m ³ / min, the injection rate 500ml / h and the injection pressure of 6 × 10 to 22 The average area of low-salt dry-salt particles spray-dried at a pressure of 10 kPa was measured. As a result, the average area of low-salt dry-salt particles spray-dried at a pressure of 6 × 10 kPa was 59 μm ² , size distribution of the area of solar salt was found that the size distribution of the area to be adsorbed on maltodextrin decreases as the injection pressure increases to ² to 20㎛ 38㎛ ^2.

In addition, the nanoparticulate low salt dry salt according to the present invention forms nanoparticles having a diameter of 180 nm to 350 nm, preferably 190 nm to 300 nm. When the diameter of the low-salt dry-type salt particles is less than 180 nm, there is no difference in the strength of the salty taste as compared with the dry-type salt particles having a diameter larger than that. When the particle size is more than 350 nm, There is a problem that the surface area per volume decreases and the strength of salty taste decreases.

In one specific implementation, a 20 wt% solution of the sun salt and a solution of 10 wt% of maltodextrin are mixed and then mixed at a temperature of 150 ° C, an ejection rate of 0.6 m ³ / min, an injection rate of 500 ml / h and an injection pressure of 6 × 10 kPa to 22 × As a result of measuring the diameter of the low-salt dry-salt particles prepared by spray-drying at a pressure of 10 kPa, the diameter of the low-salt dry-salt particles produced at an injection pressure of 10 × 10 kPa was 240 nm, The diameter of the salt particles was 195 nm, and it was confirmed that the diameter of the dry salt particles decreased as the injection pressure was increased. In addition, it was confirmed that the smaller the size of the low-salt dry-type salt particles, the faster the salt is dissolved in the mouth and the stronger the salty taste is felt.

The low-salt dry-type salt produced by the above-described method has a characteristic that the strength of salty taste is relatively increased in the same amount as that of ordinary salt. As used herein, the term " relatively increased " means that the strength of the salty taste is increased by 0.2 times or more, preferably 0.3 times or more, as compared with ordinary salt in the same amount.

Therefore, according to the method of producing nanoparticulate low-salt dry-type salt according to the present invention, it is possible to provide a low-salt dry-type salt which is quicker and higher in salty taste than ordinary salt, and can be used as an alternative salt for processed foods and foodstuffs, Can be used safely.

According to the method for producing low-salt dry-type salt according to the present invention, it is possible to provide low-salt dry-type salt having nano-sized particles and improved strength of salty taste in comparison with ordinary salt. It can be used as salt or as a natural spice.

FIG. 1 shows the appearance of maltodextrin / sodium salt crystals according to the inlet temperature during spray drying.
FIG. 2 shows the results of observation of the surface of the maltodextrin / sodium salt crystals with the inlet temperature during spray drying by scanning electron microscope and optical microscope.
FIG. 3 is a graph showing the cumulative frequency of the size of the salt adsorbed on the surface of maltodextrin according to the inlet temperature during spray drying.
FIG. 4 is a graph showing the correlation between inlet temperature at the cumulative frequency of 60% and the size of the salt adsorbed on the maltodextrin surface.
FIG. 5 shows the results of scanning electron microscopy and optical microscope observation of the surface of the maltodextrin / sodium salt crystals according to the spraying pressure during spray drying.
FIG. 6 is a graph showing the cumulative frequency of the amount of sun-salt adsorbed on the surface of maltodextrin according to the spraying pressure during spray drying.
FIG. 7 is a graph showing the correlation between the injection pressure at the cumulative power of 60% and the magnitude of the solar salt adsorbed on the maltodextrin surface.

Hereinafter, the present invention will be described in more detail with reference to examples. It is to be understood that these embodiments are provided by way of illustration only, and are not intended to limit the scope of the invention.

Example 1: Observation of the size of salt particles according to the inlet temperature

1-1. Manufacture of salt particles according to inlet temperature

A solution of 20% by weight and 10% by weight was prepared by adding mannitol (100% salt) and maltodextrin (lake) to distilled water. The salt of mannitol and maltodextrin was then mixed and stirred in a magnetic stirrer at 450 rpm for 30 minutes. Then, it was dried using a spray dryer (SD-1000, EYELA, Japan) at an inlet temperature of 130 ° C to 170 ° C, an ejection rate of 0.6 m ³ / min, an injection pressure of 6x10 kPa and an injection rate of 500 ml / Particles were prepared. The results are shown in Fig.

1-2. Observation of surface morphology of salt particles according to inlet temperature

The surface morphology of the dried salt particles was observed using a scanning electron microscope (FE-SEM, S-4700, HITACHI, Japan) and an optical microscope (Olympus, Japan) . The results are shown in Fig.

As a result, it was confirmed that salt crystals were formed on the surface of the salt particles prepared at 140 to 160 ° C, except for the lowest temperature of 130 ° C and the highest temperature of 170 ° C. Specifically, as shown in FIG. 2, the shape of the cube, which is a very distinct salt crystal in the case of the salt particles manufactured at 160 ° C., was observed, and the shape of the cube was not observed in the case of the salt particles prepared at 140 ° C. and 150 ° C. However, it was observed that the dendritic shape of the resin phase for the formation of the salt crystals was not observed. However, salt crystals were not observed in the salt particles prepared at 170 ° C.

1-3. Measure the size of salt particles according to inlet temperature

The salt particles observed by a scanning electron microscope in the above Example 1-2 were analyzed by an image analysis program (UTHSCSA, USA), and the distribution area of the salted deionized water on the surface of the maltodextrin was expressed by cumulative frequency. In addition, the particle size at 60% of the cumulative frequency was determined as the representative average size, and the particle size according to the inlet temperature was observed. The results are shown in Fig. 3 and Fig.

As a result of the experiment, the size of the distribution area of salted salted salted grains increased as the inlet temperature increased. Specifically, the cumulative number of particles is also located in the 60% particle are positioned has a size of less than ² 55㎛, the cumulative number of 80% were observed to have a size less than 75㎛ ^2. Therefore, there was no significant correlation with temperature rise.

Example 2: Observation of size of salt particles according to injection pressure

2-1. Manufacture of salt particles according to injection pressure

A solution of 20% by weight and 10% by weight was prepared by adding mannitol (100% salt) and maltodextrin (lake) to distilled water. The salt of mannitol and maltodextrin was then mixed and stirred in a magnetic stirrer at 450 rpm for 30 minutes. Next, using an atomizing dryer (SD-1000, EYELA, Japan) at an inlet temperature of 150 ° C, an ejection speed of 0.6 m ³ / min, an ejection pressure of 6 × 10 kPa to 22 × 10 kPa and an injection rate of 500 mL / h, Particles were prepared.

2-2. Observation of surface morphology of salt particles according to injection pressure

The surface morphology of the dried salt particles was observed using a scanning electron microscope (FE-SEM, S-4700, HITACHI, Japan) and an optical microscope (Olympus, Japan) . The results are shown in Fig.

As a result of the experiment, it was observed that the surface morphology of the salt particles according to the injection pressure was formed by attaching the nano - sized silver salt to the maltodextrin surface except for the salt particles produced at the pressure of 6 × 10 kPa.

2-3. Measure the size of salt particles according to injection pressure

The salt particles observed with a scanning electron microscope in Example 2-2 were analyzed by an image analysis program (UTHSCSA, USA), and the area of the malodextrin adsorbed on the surface of the malodor salt particles was expressed by cumulative frequency. In addition, the size of particles located at 60% cumulative frequency was determined as representative average size, and particle size according to jet pressure was observed. The results are shown in Fig. 6, Fig. 7, and Table 1.

As a result, as shown in FIGS. 6 and 7, the distribution area of the mannitol particles according to the injection pressure was about 59 μm ^2, which was distributed in the salt particles produced at the injection pressure of 6 × 10 kPa as the injection pressure was increased , And that the size of the salt distributed in the salt particles produced at a pressure of 10 × 10 kPa or more shows a tendency to decrease. Specifically, the size of the mannitol particles located at 60% cumulative frequency of the salt particles produced at a pressure of 10 × 10 kPa was observed to be 35 μm ² or less, and the particles located at 100% Mu m < ^{2 >} or less.

Injection pressure (kPa) 6 x 10 10 x 10 14 x 10 18 x 10 22 x 10 Particle mean diameter (nm) 298 240 239 217 195

As shown in Table 1, the diameter of the salt particles produced at an injection pressure of 10 × 10 kPa was 240 nm and the diameter of the salt particles produced at an injection pressure of 22 × 10 kPa was 195 nm. As the injection pressure increased, It was confirmed that the diameter decreased.

Example 3: Sensory evaluation of the salt particles according to the present invention

3-1. Manufacture of salt particles with nanoparticles

A solution of 20% by weight and 10% by weight was prepared by adding mannitol (100% salt) and maltodextrin (lake) to distilled water. The salt of mannitol and maltodextrin was then mixed and stirred in a magnetic stirrer at 450 rpm for 30 minutes. Then, dry-salt particles of nanoparticles were prepared using a spray drier (SD-1000, EYELA, Japan) under the conditions shown in Table 2 below.

Test group 1 Test group 2 Test group 3 Entrance (Intel) temperature (℃) 150 150 150 Discharge rate (m ³ / min) 0.6 0.6 0.6 Infusion rate (mL / h) 500 500 500 Injection pressure (kPa) 4 x 10 6 x 10 10 x 10

3-2. Sensory test

The sensory evaluation of the salty taste of the salt particles having different particle sizes prepared in Example 3-1 was carried out. As a control group, a commercially available sun salt (Emart, 100% NaCl) was used.

The sensory test was performed on 18 housewives who were the official panel of sensory test of Samyang Genex. As the evaluation method, 0.03g of the four types of dry salt was given in the same amount and the mouth was rinsed with the lukewarm water before the sensory test. Then, the salt was poured into the mouth and evaluated. After a test group evaluation, after 3 minutes of rest, the sensory evaluation of the next test group was performed. The sensory test items were evaluated using the ranking method for the strength of salty taste, the order in which the salty taste is felt, and the order of melting in the mouth. The results are shown in Tables 3 and 4.

Scoring criteria for the intensity of salty taste are as follows.

Very strong: 5 points

Strong: 3 points

Usually: 1 point

Control group Test group 1 Test group 2 Test group 3 Salty intensity 4.2 4.2 4.1 4.6

order Other Salty intensity Test group 3> Test group 2> Control group> Test group 1 No significant difference The order in which the salty taste is felt Test group 3> Test group 2> Control group> Test group 1 No significant difference Melting order in mouth Test group 3> Test group 2> Control group> Test group 1 Test groups 1 and 3 show a significant difference of 5%

As shown in Tables 3 and 4, there was no significant difference in the intensity of the salty taste and the order of feeling the salty taste. However, in the test group 3 prepared at a relatively high injection pressure, Salty taste appeared to be felt quickly.

Claims (5)

The salt and the carrier are mixed and homogenized at a weight ratio of 1.8 to 2.2: 0.8 to 1.2, spray-dried at an inlet temperature of 145 to 165 ° C and an injection pressure of 10 × 10 kPa to 25 × 10 kPa to obtain a nano- Wherein the powder has an average diameter of 180 nm to 350 nm and an average area of 35 μm ² or less.
[2] The method of claim 1, wherein the salt is one selected from the group consisting of refined salt, rock salt, sun salt, processed salt, remedial salt, and molten salt.
The method of claim 1, wherein the carrier is at least one selected from the group consisting of starch, maltodextrin, hydrocolloid, protein, protein derivative, gelatin, gum arabic, guar gum, xanthan gum, yeast extract, lipid and mineral (JP) METHOD FOR PRODUCING LOW LIQUID DRYSTAL.
delete A low-salt dry-type salt characterized by having nanoparticles produced by the method of any one of claims 1 to 3.

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