KR101555906B1 - Ramie salt, ramie powder and producing method thereof - Google Patents
Ramie salt, ramie powder and producing method thereof Download PDFInfo
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- KR101555906B1 KR101555906B1 KR1020130070797A KR20130070797A KR101555906B1 KR 101555906 B1 KR101555906 B1 KR 101555906B1 KR 1020130070797 A KR1020130070797 A KR 1020130070797A KR 20130070797 A KR20130070797 A KR 20130070797A KR 101555906 B1 KR101555906 B1 KR 101555906B1
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- 240000008564 Boehmeria nivea Species 0.000 title claims abstract description 37
- 150000003839 salts Chemical class 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 9
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 5
- 238000001704 evaporation Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 9
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
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- 235000013305 food Nutrition 0.000 abstract description 11
- 238000001035 drying Methods 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000004426 flaxseed Nutrition 0.000 abstract description 2
- 240000001592 Amaranthus caudatus Species 0.000 abstract 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 abstract 1
- 230000017448 oviposition Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 27
- 239000004480 active ingredient Substances 0.000 description 5
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- 238000002360 preparation method Methods 0.000 description 2
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- 238000003892 spreading Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 241000234642 Festuca Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- 241000208202 Linaceae Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000005125 Myrtus communis Species 0.000 description 1
- 235000013418 Myrtus communis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019779 Rapeseed Meal Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000013330 chicken meat Nutrition 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
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- 238000007380 fibre production Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000004456 rapeseed meal Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명의 모시잎 소금은, 세정한 모시잎을 건조한 후 분쇄하여 모시잎 분말을 얻은 다음, 물과 소금을 혼합 후 증발시켜 모시잎 소금을 결정화한 후 분쇄함으로써 제조된다. 또한 모시잎 분말은 가열한 굴껄질 또는 조개껍질 위에서 세정한 모시잎의 덖음을 반복한 후 분쇄함으로써 제조된다. 본 발명의 모시잎 소금 또는 모시잎 분말을 다양한 식품에 첨가함으로써, 식품의 맛과 향 및 미감을 높임은 물론 모시잎에 포함된 천연 건강기능 성분에 의한 질병의 예방 및 치료 효과를 볼 수 있다.The dried leaf of the present invention is prepared by drying and then pulverizing the washed ramie leaves to obtain ramie leaf powder, then mixing the water and the salt, and evaporating them to crystallize the ramie leaf salt and then pulverizing. In addition, flax seed powder is prepared by repeated oviposition of flax seeds washed on a heated oyster shell or shell, and then pulverized. The addition of the flax seed salt or flax seed powder of the present invention to various foods can enhance the taste, flavor and taste of the food, as well as prevent and treat diseases caused by natural health functional ingredients contained in the foxtail leaves.
Description
본 발명은 모시풀의 잎 부분(이하, '모시잎')을 이용한 모시잎 소금, 모시잎 분말 및 그 제조방법에 관한 것이다.The present invention relates to a method for preparing a salt of rape leaf, rape leaf, and a method for producing the same, using the leaf portion of the rape (hereinafter referred to as "rape leaf").
모시풀은 습기가 많고 기후가 따뜻한 지방에서 성장하며, 우리나라를 포함한 중국, 일본, 필리핀, 인도 등지에서 재배되고 있으며, 그 줄기 부분을 천연섬유 생산에 사용하고 있는 식물이다.It grows in a humid and warm climate, and is cultivated in China, Japan, the Philippines, India and other parts of Korea, and its stem is used for natural fiber production.
최근 모시풀 추출물 구성 성분이 건강 기능 향상에 도움이 된다는 보고가 여러 곳에서 발표되고 있다. 한국식품연구원의 보고에 따르면 모시풀 추출물은 치매 예방, 고혈압 예방 및 당뇨 예방 효과가 있음이 보고되었다.Recently, several reports have been published that extract components of mossypoll are helpful for improving health function. According to the Korea Food Research Institute, it has been reported that the extract of Mossywil extract has the effects of preventing dementia, preventing hypertension and preventing diabetes.
모시풀의 잎(이하, '모시잎') 부분은 민간에서 떡류의 제조에 사용하여 왔는데, 이는 모시잎의 색깔을 이용하거나, 부패 방지용으로 알려져 저장성을 높이는 방편으로 이용되기도 하였다.The leaves of mossy leaves (hereinafter, 'moss leaf') have been used in the manufacture of rice cakes in the private sector, which has been used as a means of enhancing storage stability by using the color of ramie leaves or by being known for preventing rot.
종래 모시풀을 이용한 식품 특허를 살펴보면, 모시잎과 보리잎 분말의 제조방법에 관한 한국 등록특허 10-0600483호, 모시풀잎 티백 조성물에 관한 한국 등록특허 10-0974357호, 모시분말을 이용한 건강음료에 관한 한국 등록특허 10-1125801호, 모시풀을 이용한 김 제조방법에 관한 한국 등록특허 제10-1233133호 등이 알려져 있다.Korean Patent No. 10-0600483 for the preparation of ramie leaves and barley leaves powder, Korean Patent No. 10-0974357 for ramie leaf tea bag composition, and health drink using ramie powder Korean Patent No. 10-1255801, Korean Patent No. 10-1233133 for a method of manufacturing a kimchi using a Japanese mushroom, and the like are known.
그러나 대부분의 음식에 사용되는 소금에 모시잎 성분을 포함한 사례는 없었고, 건강에 좋은 모시잎을 주성분으로 하는 소금이나, 다양한 식품에 첨가할 수 있는 모시잎 분말 제품 개발이 전무한 실정이다.However, there are no examples of the salt used for most of the foods, and there has been no development of salt for the main ingredient of healthy flax seed, or flax seed powder which can be added to various foods.
본 발명은 상술한 바와 같은 문제를 해결하기 위하여, 모시잎 분말 이용하여 식품에 첨가할 수 있는 소금을 제조하고, 모시잎의 건강성분을 보존시킬 수 있는 모시잎 분말을 제조할 수 있는 모시잎 소금, 모시잎 분말 및 그 제조방법을 제공함에 그 목적이 있다.DISCLOSURE OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a method of producing salt, which can be added to food by using flax seed powder, , Ramie leaf powder and a method for producing the same.
상술한 과제를 해결하기 위한 본 발명의 모시잎 소금 제조방법은, 모시잎을 세정하는 단계; 상기 세정된 모시잎을 건조시키는 단계; 상기 건조된 모시잎을 분쇄하여 모시잎 분말을 수득하는 단계; 소금물에 상기 모시잎 분말을 교반 혼합하여 혼합액을 수득하는 단계; 상기 혼합액으로부터 수분을 증발시켜 모시잎 소금을 결정화시키는 단계; 및 상기 결정화된 모시잎 소금을 분쇄시키는 단계;를 포함한다.In order to solve the above-described problems, the present invention provides a method of producing a rape leaf salt comprising: washing rape leaves; Drying the washed rachis; Pulverizing the dried ramie leaves to obtain ramie leaf powder; Mixing the brine with the salt water to obtain a mixed solution; Evaporating water from the mixed solution to crystallize the salt of the foliage; And pulverizing the crystallized mother leaf salt.
바람직하게, 상기 모시잎 건조단계는, 상기 모시잎을 그늘에서 건조시키거나, 상기 모시잎을 전자레인지에서 1~3분간 멸균 및 건조시키거나, 용기 바닥에 세정된 굴껍질 또는 조개껍질을 깔고 80~150℃로 가열한 다음, 모시잎을 넣고 1~10분간 덖음을 2~7회 반복 수행한다.Preferably, the step of drying the foliar leaves is performed by drying the foliar leaves in the shade, sterilizing and drying the foliar leaves in a microwave oven for 1 to 3 minutes, laying the washed oyster shells or shells on the bottom of the container, After heating to ~ 150 ℃, the leaves are added and the firing is repeated 2 ~ 7 times for 1 ~ 10 minutes.
바람직하게, 상기 혼합액은, 물 100중량부, 소금 20~40중량부, 모시잎 분말 1~50중량부이다.Preferably, the mixed solution is 100 parts by weight of water, 20 to 40 parts by weight of salt, and 1 to 50 parts by weight of rapeseed meal.
바람직하게, 상기 모시잎 소금을 결정화하는 단계는, 상기 혼합액을 60~100℃에서 증발시킨다.Preferably, the step of crystallizing the mother leaf salt comprises evaporating the mixed solution at 60 to 100 ° C.
한편, 본 발명의 다른 측면의 모시잎 소금은, 상술한 제조방법에 의해 제조된 것을 특징으로 한다.On the other hand, ramie leaf salt of another aspect of the present invention is characterized by being produced by the above-mentioned production method.
또한, 본 발명의 모시잎 분말은, 모시잎을 세정하는 단계; 용기 바닥에 세정된 굴껍질 또는 조개껍질을 깔고 80~150℃로 가열한 다음, 상기 세정된 모시잎을 넣고 1~10분간 덖음을 2~7회 반복 수행하여 건조시키는 단계; 및 상기 건조된 모시잎을 분쇄하여 모시잎 분말을 수득하는 단계;를 포함한다.Also, the ramie leaf powder of the present invention comprises the steps of: washing the ramie leaves; The oyster shell or the shell of the shell is laid on the bottom of the container and heated to 80 to 150 ° C, and then the washed laver is added and dried for 2 to 7 times for 1 to 10 minutes to dry; And pulverizing the dried ramie leaves to obtain ramie leaf powder.
한편, 본 발명의 다른 측면의 모시잎 분말은, 상술한 제조방법에 의해 제조된 것을 특징으로 한다.On the other hand, ramie leaf powder of another aspect of the present invention is characterized by being produced by the above-mentioned production method.
본 발명에 의하면, 모시잎 소금에 포함된 건강기능 성분을 제공하는 이외에 새로운 식감을 제공함으로써 국민 건강 향상에 기여하게 될 뿐만 아니라 특별한 질병의 예방과 치료 효과도 동시에 누릴 수가 있다. 또한 소금의 과다 섭취를 제한할 수 있는 장점이 있다.According to the present invention, besides providing the health functional ingredient contained in the moss leaved salt, a new texture is provided, thereby contributing to the improvement of the national health, as well as the prevention and treatment effect of a special disease. It also has the advantage of limiting the overdose of salt.
또한 모시잎의 건강기능 성분을 그대로 유지하면서도 독특한 맛과 향 및 색상을 구비한 모시잎 분말을 다양한 다양한 식품에 활용할 수 있는 장점이 있다.In addition, it has an advantage of being able to utilize ramie leaf powder having distinctive taste, incense and color while maintaining the health functional ingredient of ramie leaf in various diverse foods.
도 1은 본 발명에 의한 모시잎 소금의 제조를 나타낸 흐름도.BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating the preparation of ramshackle salt according to the present invention.
이하에서는 도면을 참고하여 본 발명의 모시잎 소금 제조방법에 대하여 구체적으로 설명한다.Hereinafter, the method for producing the rhizome leaf salt of the present invention will be described in detail with reference to the drawings.
먼저, 싱싱한 모시잎을 채취하여 깨끗한 물에 여러 번 씻어 세정한다.First, pick fresh fresh leaves and wash them several times in clean water.
세정한 모시잎을 건조하여야 하는데, 건조방법은 다음과 같은 방법으로 나누어 볼 수 있다.Dried leaves should be dried. The drying method can be divided into the following methods.
첫째, 모시잎을 펴서 그늘에 널어 자연 건조시킴으로써 모시잎의 유효 성분 손실을 방지할 수 있다.First, it is possible to prevent loss of active ingredient of ramie leaf by spreading ramie leaves and spreading them in the shade to naturally dry.
둘째, 전자레인지에 넣고 1~3분간 멸균시키면서 건조시킴으로써, 건조 시간을 단축시킬 수 있다.Second, it is possible to shorten the drying time by sterilization for 1 to 3 minutes in a microwave oven.
셋째, 스테인레스 용기에 깨끗하게 세척된 굴껍질 또는 조개 껍질을 바닥에 깔고 80℃~150℃ 정도로 가열한 후 그 위에 모시 잎을 넣고 1~10분간 덖음을 2~7회 반복하여 건조시킬 수 있다. 굴껍질이나 조개 껍질을 가열하여 사용하는 이유는, 미량의 칼슘을 첨가시킬 수 있으며, 가열 용기에 모시잎이 직접 접촉함으로써 발생할 수 있는 모시잎 성분의 파괴를 최소화할 수 있기 때문이다. 또한 덖음을 수회 반복하는 이유는 고온에서 1회 덖음으로 인한 유효성분의 파괴를 최소화하고, 유효성분의 추출이 보다 잘 이루어질 수 있도록 하기 위함이다.Third, the oyster shells or clamshells that have been washed cleanly in stainless steel containers are placed on the bottom, heated to 80 ° C to 150 ° C, and then dried with a foliar on the foliage for 1 to 10 minutes. The reason why oyster shells or shells are heated and used is that a trace amount of calcium can be added and breakdown of the foliage components that can be caused by direct contact with fescue leaves in a heating container can be minimized. Also, the reason for repeating the sake repeatedly is to minimize the destruction of the active ingredient due to the one-time burning at a high temperature, so that the extraction of the active ingredient can be performed more easily.
이상의 방법으로 건조한 모시잎은 분쇄기에 넣고 분쇄하여 모시잎 분말을 얻는다.In the above manner, dried rape seeds are ground in a pulverizer and pulverized to obtain rape leaf powder.
그 후 모시잎 분말은 물 100중량부, 소금 20~40중량부, 모시잎 분말 1~50중량부를 교반시키면서 혼합한 혼합물을 얻는다. 본 발명의 실시예에 의하면, 물 1리터에 소금 350g과, 모시잎 분말 10~500g을 넣어 혼합액을 제조한다. 이때, 혼합비율은 본 발명 모시잎 소금을 첨가하려는 식품 용도에 맞게 조절할 수 있으며, 모시잎 분말 이외에 추가적으로 첨가물질을 넣을 수도 있다.Thereafter, 100% by weight of water, 20 to 40% by weight of salt, and 1 to 50% by weight of rhizome leaf powder are mixed with stirring to obtain a blended mixture. According to the embodiment of the present invention, 350 g of salt and 10-500 g of dried leaf powder are added to 1 liter of water to prepare a mixed solution. At this time, the blending ratio can be adjusted according to the purpose of the food to which the salt of the present invention is added, and the additive material may be added in addition to the blossom leaf powder.
그 다음, 혼합물은 60~100℃에서 물을 계속 증발시켜 모시잎 소금을 결정화시킨다. 혼합물의 온도가 너무 낮으면 증발 공정 시간이 너무 오래 걸리며, 온도가 너무 높은 경우 모시잎 유효 성분이 손상될 수 있다.The mixture is then continuously evaporated at 60-100 ° C to crystallize the myrtle leaves salt. If the temperature of the mixture is too low, the evaporation process time will be too long. If the temperature is too high, the active ingredient of the ramie leaf may be damaged.
결정화된 소금은 적당한 크기로 분쇄하여 최종적으로 본 발명에 의한 모시잎 소금을 얻을 수 있다.The crystallized salt may be pulverized to an appropriate size to finally obtain the ramie leaf salt according to the present invention.
상술한 바와 같이 제조된 모시잎 소금은, 일반 소금에 모시잎 분말을 혼합한 경우에 비하여 풍미가 좋고, 모시잎 유효성분을 함유하는 장점이 있으며, 소금의 과다섭취를 제한할 수 있는 점에서 일반 소금에 비하여 우수하다.
As described above, the mash leaf salt has a better flavor than the mash leaf powder mixed with the common salt, has an advantage of containing the active ingredient of the mash leaf, and can prevent excessive consumption of the salt. It is superior to salt.
한편, 본 발명의 모시잎 분말은, 모시잎 소금의 제조에 있어서, 용기 바닥에 세정된 굴껍질 또는 조개껍질을 깔고 80~150℃로 가열한 다음, 세정된 모시잎을 넣고 1~10분간 덖음을 2~7회 반복 수행하여 건조시킨 후, 건조된 모시잎을 분쇄하여 얻는다.On the other hand, in the production of ramie leaf powder of the present invention, in the production of ramie leaf salt, the washed oyster shell or clam shell is laid on the bottom of the container and heated to 80 to 150 ° C., then the washed ramie leaf is added, Is repeatedly performed 2 to 7 times, followed by pulverization of the dried ramie leaves.
이와 같이 제조된 모시잎 분말은, 다양한 식품의 첨가물로서 사용할 수 있다.The thus-prepared ramie leaf powder can be used as an additive for various foods.
예컨대, 튀김가루 1Kg에 모시잎 분말 1~500g을 혼합하여, 닭고기, 돼지고기, 소고기, 야채, 생선 등의 튀김에 사용할 수 있으며, 튀김 요리된 식품 위에 모시잎 분말을 적당량 뿌려 사용할 수도 있다.For example, 1kg of fried powder may be mixed with 1 ~ 500g of flax seed powder to be used for frying of chicken, pork, beef, vegetables, fish, etc., and a suitable amount of flax leaf powder may be sprayed on the fried food.
또는 갖가지 양념류에 모시잎 분말을 적당량 혼합하여 사용할 수도 있다.Or an appropriate amount of ramie leaf powder may be mixed with various condiments.
상술한 모시잎 소금과 모시잎 분말은, 그 색상이 우수할 뿐만 아니라 향과 맛이 우수하여 대부분의 식품과 조화를 이루며, 모시잎에 포함된 건강 기능 성분으로 인해 국민 건강 증진에 기여할 수 있다.
The above-mentioned moss leaf salt and moss leaf powder are not only excellent in color but also excellent in flavor and taste, and are in harmony with most foods. The health functional ingredient contained in the moss leaf can contribute to the promotion of public health.
이상에서는 본 발명의 실시예을 중심으로 설명하였으나, 본 발명의 권리범위는 특허청구범위에 기재된 기술적 사상을 중심으로 해석되어져야 하며, 특허청구범위에 기재된 구성요소의 균등물 내지 변형물을 포함함은 물론이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined in the appended claims. Of course.
Claims (9)
용기 바닥에 세정된 굴껍질 또는 조개껍질을 깔고 80~150℃로 가열한 다음, 상기 세정된 모시잎을 넣고 1~10분간 덖음을 2~7회 반복 수행하여 건조시키는 단계;
상기 건조된 모시잎을 분쇄하여 모시잎 분말을 수득하는 단계;
소금물에 상기 모시잎 분말을 교반 혼합하여 혼합액을 수득하는 단계;
상기 혼합액으로부터 수분을 증발시켜 모시잎 소금을 결정화시키는 단계; 및
상기 결정화된 모시잎 소금을 분쇄시키는 단계;
를 포함하는 것을 특징으로 하는 모시잎 소금 제조방법.Cleaning the ramie leaves;
The oyster shell or the shell of the shell is laid on the bottom of the container and heated to 80 to 150 ° C, and then the washed laver is added and dried for 2 to 7 times for 1 to 10 minutes to dry;
Pulverizing the dried ramie leaves to obtain ramie leaf powder;
Mixing the brine with the salt water to obtain a mixed solution;
Evaporating water from the mixed solution to crystallize the salt of the foliage; And
Pulverizing the crystallized corn leaf salt;
≪ / RTI > wherein the method comprises the steps of:
상기 혼합액은, 물 100중량부, 소금 20~40중량부, 모시잎 분말 1~50중량부인 것을 특징으로 모시잎 소금 제조방법.The method according to claim 1,
Wherein the mixed solution is 100 parts by weight of water, 20 to 40 parts by weight of salt, and 1 to 50 parts by weight of flax seed powder.
상기 모시잎 소금을 결정화하는 단계는,
상기 혼합액을 60~100℃에서 증발시키는 것을 특징으로 하는 모시잎 소금 제조방법.The method according to claim 1,
The step of crystallizing the mother leaf salt comprises:
Wherein the mixed solution is evaporated at 60 to 100 ° C.
용기 바닥에 세정된 굴껍질 또는 조개껍질을 깔고 80~150℃로 가열한 다음, 상기 세정된 모시잎을 넣고 1~10분간 덖음을 2~7회 반복 수행하여 건조시키는 단계; 및
상기 건조된 모시잎을 분쇄하여 모시잎 분말을 수득하는 단계;
를 포함하는 것을 특징으로 하는 모시잎 분말 제조방법.Cleaning the ramie leaves;
The oyster shell or the shell of the shell is laid on the bottom of the container and heated to 80 to 150 ° C, and then the washed laver is added and dried for 2 to 7 times for 1 to 10 minutes to dry; And
Pulverizing the dried ramie leaves to obtain ramie leaf powder;
≪ / RTI > wherein the method comprises the steps of:
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