KR101657492B1

KR101657492B1 - System and method for cloud mobile certification

Info

Publication number: KR101657492B1
Application number: KR1020140109663A
Authority: KR
Inventors: 황보용
Original assignee: 황보용
Priority date: 2014-08-22
Filing date: 2014-08-22
Publication date: 2016-09-19
Also published as: KR20160023361A; WO2016027919A1

Abstract

The present invention relates to chitosan salt and a method for producing the same. For example, the chitosan obtained by dissolving it with an edible strong acid at a pH of 5 is neutralized with an edible alkaline component to prepare a weakly acidic chitosan solution having a pH of 6. The slightly acidic chitosan thus produced can be removed from its unique taste. Thereafter, by adding the slightly acidic chitosan to the salt, chitosan salt which can feel the original taste of the salt can be produced, and there is a remarkable effect that the functional chitosan salt which can be eaten in food or food can be provided.

Description

TECHNICAL FIELD [0001] The present invention relates to a salt of chitosan,

The present invention relates generally to functional salt, and more particularly, to coating salt on chitosan which can inhibit the blood pressure increasing effect by the chlorine component in the salt, thereby allowing natural chitosan to be eaten together with salt, The present invention relates to a chitosan salt having a functionality capable of suppressing the blood pressure-increasing effect while enjoying it.

Salt is an important factor for flavoring various foods, but it is known that it is not good for health. In particular, chlorine in the salt is known to provide a direct cause of increased blood pressure. On the other hand, since chitosan is known as a functional substance for suppressing an increase in blood pressure, there has been proposed a functional salt capable of inhibiting the blood pressure increasing effect of salt by mixing salt and chitosan.

For example, in a publication of Korean Patent Registration No. 10-0520006 (registered on September 30, 2005) entitled "Method for producing salt containing chitosan having a blood pressure lowering function ", there is disclosed a method in which acid-soluble chitosan is mixed with salt in the form of lactic acid, acetic acid, Or chitosan derivatives in which water-soluble chitosan derivatives are dissolved in water is sprayed or mixed in a salt to bind chitosan or a chitosan derivative to the salt particles, followed by drying to form fine particles. have.

However, the conventional chitosan salt has a problem that it is hard to eat it because it can not feel the taste of salt at all because of the unique taste of salty taste of water-soluble chitosan obtained by dissolving it with strong acid. Accordingly, there has been a technical demand for improving the taste of chitosan salt by removing the arine taste and improving the taste of the original salt, thereby making it possible to utilize the original function of the salt as a food additive for improving the taste of the food.

Accordingly, the present invention was conceived to solve such a conventional problem, and it is an object of the present invention to provide chitosan salt improved in acid taste chitosan so that the taste of chitosan salt becomes equal to that of the original salt by removing the wasted salty taste and then adding it to salt, The present invention is directed to providing a method for providing a service to a user.

The above objects are provided by a chitosan salt provided according to the present invention and a method for producing the same.

The chitosan salt provided according to one aspect of the present invention is prepared by dissolving chitosan using edible strong acid and then adding weakly acidic chitosan prepared by neutralizing with chitosan using an edible alkali component to salt.

In the embodiment, the salt is adsorbed by alginic acid, and the weakly acidic chitosan can be compounded in the salt to which the alginic acid is adsorbed.

In another embodiment, the weakly acidic chitosan is prepared from chitosan having a pH of 6 by neutralizing with 0.1 to 1.0 wt.% Of edible alkali with respect to the weight of the liquid chitosan obtained by dissolving using an edible strong acid at pH 5.

In another embodiment, the edible strong acid is citric acid, and the edible alkali is sodium bicarbonate.

According to another aspect of the present invention, there is provided a method for producing chitosan salt, comprising the steps of: preparing a weakly acidic chitosan by neutralizing chitosan obtained by dissolving it with an edible strong acid using an edible alkaline component; And a step of mixing the slightly acidic chitosan with the salt.

In the embodiment, the step of mixing the slightly acidic chitosan with the salt may include: a step of adding alginic acid to the salt; And a step of mixing the slightly acidic chitosan with the salt containing the alginic acid.

In another embodiment, the process for preparing the slightly acidic chitosan comprises: neutralizing the chitosan obtained using citric acid having a pH of 5 with sodium hydrogen carbonate to prepare a weakly acidic chitosan having a pH of 6, followed by drying and pulverization do.

According to the present invention as described above, chitosan obtained by dissolving with a strong acid such as citric acid having a pH of 5, for example, is neutralized by using an edible alkali component such as sodium hydrogen carbonate to prepare a weakly acidic chitosan solution having a pH of 6. The slightly acidic chitosan thus produced can be removed from its unique taste. Thereafter, by adding the slightly acidic chitosan to the salt, chitosan salt which can feel the original taste of the salt can be produced, and there is a remarkable effect that the functional chitosan salt which can be eaten in food or food can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart illustrating a process for producing a salt of chitosan according to an embodiment of the present invention; FIG.
FIG. 2 is a schematic flow chart for explaining a process for producing weakly acidic chitosan in a process for producing chitosan salt according to an embodiment of the present invention. FIG.

The chitosan salt provided according to one aspect of the present invention is intended not only to allow the person to feel the salty taste of the original salt added to the food, but also to provide the functionality capable of suppressing side effects such as hypertension, even if it is eaten raw.

For this purpose, a chitosan solution obtained by once using a strong acid such as citric acid, for example, pH 5, is diluted with an alkali such as 0.1 to 1.0% by weight of sodium hydrogencarbonate to remove pH of the salt . Then, it can be dried and powdered to remove the taste of chitosan-specific writing and arginine.

The chitosan powder can be prepared by adding a slightly acidic chitosan powder, which has been used as described above, to the salt. In this case, an alginic acid solution having a solid content of 10% is sprayed onto the salt and mixed to make the outer surface of the salt moist and viscous. The chitosan salt can be provided by combining the salt with the alginic acid-adsorbed salt and the weakly acidic chitosan powder, whereby the chitosan-specific salt-and-garlic flavor is completely removed.

FIG. 1 is a schematic flow chart for explaining a process for producing a salt of chitosan according to an embodiment of the present invention.

Referring to Figure 1, a method 100 of making chitosan salt provided in accordance with the present invention is illustrated. The illustrated method of producing chitosan salt 100 comprises a first mixing step 101 for adsorbing alginic acid to the salt, a second mixing step 103 for adsorbing chitosan to the alginic acid-adsorbed salt, and a second mixing step 103 for adsorbing alginic acid and chitosan- A drying step 105 for drying the chitosan salt.

The first compounding step (101) is a step of mixing, spraying or coating alginic acid with the salt. Here, the salt may be a salt of silver salt, purified salt, or far-infrared radiation. Specifically, 89.9 kg of salt is put into a compounding machine having a revolutions per minute (RPM) of about 3500 and 1 kg of alginic acid solution (solid content 10%) is dispersed for about 5 minutes by rotating the compounding machine. As a result, the alginic acid solution is adsorbed on the salt, so that the surface of the salt is moist and sticky and has humidity and viscosity.

The second compounding step (103) is a step of adsorbing chitosan on the salt in a state in which the alginic acid produced by the first compounding step (101) is adsorbed. Here, the chitosan may be in a powder state as the weakly acidic chitosan having a pH of 6. The manufacturing process of the weakly acidic chitosan is described in more detail below with reference to Fig. Specifically, 10 kg of weakly acidic chitosan powder (about 380 mesh) is added to a compounding machine containing salt in which alginic acid is adsorbed after the first mixing step (101), and the mixture is mixed while rotating for about 30 minutes. Thus, a weakly acidic chitosan powder is strongly adsorbed on a salt having a moist and sticky surface by alginic acid, so that coated chitosan salt can be produced.

The chitosan salt is then removed from the blender and placed in a stainless steel box of 5 m in length, 5 m in length and 30 cm in height for example in the drying step (105), exposed to sunlight and wind, can do.

The moisture-free chitosan salt can be stored in a storage tank or packaged in a predetermined amount and released as a product.

FIG. 2 is a schematic flow chart for explaining a process for producing weakly acidic chitosan in a process for producing chitosan salt according to an embodiment of the present invention.

Referring to FIG. 2, a process 200 for producing a weakly acidic chitosan powder is illustrated. The production process 200 of the weakly acidic chitosan powder may include a step 201 of obtaining liquid chitosan using a strong acid, a step 203 of adjusting the pH, and a step 205 of drying and pulverizing.

In step 201 of obtaining liquid chitosan using strong acid, acid-soluble chitosan is dissolved in citric acid using a strong acid for edible (about pH 5) to obtain liquid chitosan. Here, the edible strong acid need not be limited to citric acid alone, and acetic acid, lactic acid, ascorbic acid, etc. may be used. However, in the case of citric acid, unlike other edible strong acids, chitosan is preferred because it can alleviate the taste of chitosan without increasing the taste. The obtained liquid chitosan has a unique taste of chitosan and a strong acidity of used strong acid.

In step 203 of adjusting the pH, the pH of the liquid chitosan is lowered to 6 by using an edible alkali such as sodium bicarbonate to produce weakly acidic chitosan. In this case the edible alkali need not be limited to sodium bicarbonate, but sodium hydrogencarbonate is the most widely known of edible alkalis and has the advantage of being readily available at low cost and of no taste. Specifically, in this step 203, 0.1 to 1.0% by weight, preferably about 0.5% by weight, of sodium hydrogencarbonate based on the weight of the liquid chitosan can be diluted in the liquid chitosan. Thus, the liquid chitosan can be adjusted to a pH of about 6.

The liquid chitosan whose pH is adjusted to 6 may be dried and then pulverized in step 205.

According to the example described with reference to Figs. 1 and 2 above, chitosan salt utilizing the original taste of salt can be provided. Such a chitosan salt has an advantage that the chitosan ingredient can be used as a food additive for adding salty taste to a food because the chitosan ingredient can inhibit the hypertensive action of the chlorine ingredient of the salt.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art. Therefore, it should be pointed out that the scope of the present invention is not limited to the described embodiments, but should be construed according to the appended claims.

Claims

As a salt containing weakly acidic chitosan prepared by dissolving chitosan using an edible strong acid and neutralizing it with an edible alkali component,
Wherein the salt is adsorbed by alginic acid, and the weakly acidic chitosan is compounded in the salt to which the alginic acid is adsorbed;
Characterized in that the weakly acidic chitosan is neutralized with 0.1 to 1.0 wt.% Of edible sodium bicarbonate based on the weight of the liquid chitosan obtained by dissolving it with edible citric acid at pH 5 to obtain chitosan having a pH of 6, Salt.

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Preparing chitosan by dissolving it with an acidic strong acid; neutralizing the chitosan with an alkaline edible ingredient; And mixing the slightly acidic chitosan with the salt,
Wherein the step of mixing the weakly acidic chitosan with the salt comprises a step of adding alginic acid to the salt and a step of adding the weakly acidic chitosan to the salt containing the alginic acid,
The process for producing the weakly acidic chitosan is characterized in that chitosan obtained by using edible citric acid at pH 5 is neutralized with edible sodium bicarbonate to prepare weakly acidic chitosan at pH 6, Gt;

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