KR101704750B1 - A method of preparing glasswort salt using solar salt and an glasswort - Google Patents

Abstract

The present invention relates to a method for producing artificial marine salt using sun dried salt, green tea powder, and green tea extract, and to the artificial marine salt produced by the production method. The step of preparing green tea extract; A step of preparing a salt of a salt including an aqueous solution removal process, a drying process and a crushing process; Material mixing step; And a step of preparing Namco salt. Using the green tea, which is known to be effective for diabetes and hypertension, the green tea produced by the above method can be used to reduce the NaCl content in the salty taste salt, while using only the green tea powder or the green tea extract and the sun salt, It does not cause any adverse effects, and it is safe as a food. In addition to the existing salt of Hancho salt, it has excellent taste and is also used as a salty plant which is abundantly produced in the west coast of Korea, especially in the tidal flats of Jeollanamdo. It is advantageous economically and it can contribute to the improvement of the income level of farming and fishing villages and the revitalization of the local economy.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing salt of green tea,

More particularly, the present invention relates to a method for preparing Namchechoan salt, which is rich in green tea and low in salt content and high in flavor, using the green tea powder and green tea extract.

According to the World Health Organization (WHO), the number of diabetic patients worldwide is about 200 million. In Korea, due to the inappropriate lifestyle and the increase in the obesity population, the number of diabetic patients currently exceeds 4 million, % Of the total. In particular, it has been reported that the number of obese and type 2 diabetic patients, which are typical diseases of metabolic diseases, are increasing in Korea.

In particular, it is known that excessive intake of salt among improper lifestyle habits raise blood pressure and affect insulin signaling, resulting in insulin resistance. In particular, sodium chloride, which is a major component of salt, has been identified as a direct cause of hypertension and diabetes. Therefore, WHO / ISH recommends that adults consume less than 5 grams of salt daily, and that the 2000 Japanese Society of Hypertension consume less than 7 grams of salt daily.

Salt is also commonly referred to as salt, is used as a seasoning to impart a salty taste to food, and is also used to extend the shelf life of foods. Considering the physiological aspect of salt, salt maintains the osmotic pressure of the body constantly in the body, participates in acid base equilibrium, maintains excitability of human nerves and muscles, promotes metabolism, . As mentioned above, salt is a substance that is essential for human life activity. If salt intake is short, in case of short term, the secretion of digestive juice becomes insufficient, resulting in loss of appetite. In the long term, general anesthesia, boredom, fatigue and mental anxiety And a sudden loss of salinity in the body causes a marked loss of physical and mental function such as dizziness, insomnia, unconscious turbidity, and erectile dysfunction.

As mentioned above, salt is a substance essential for human life activities. Although it is used for various foods as the most basic seasoning, research on the salt, in particular, the processing of the salt to solve the harmful part of the salt, The research on this subject is not proceeding.

The main ingredient of salt is sodium chloride (NaCl), which is physiologically indispensable to animals. Specifically, sodium chloride adjusts the osmotic pressure of the body fluid, and sodium, which is a component of sodium chloride, binds with phosphoric acid to maintain the acid base parallelism of the body fluid as a buffer substance and constitutes an alkaline digestive fluid such as bile, It acts as a stimulant, and chlorine, another component of sodium chloride, constitutes the gastric juice.

Salt can be broadly categorized into rock salt, refined salt, remedial salt, and sun salt. The rock salt is the most commonly used salt in the world. The purified salt refers to salt obtained by extracting only sodium chloride using an ion exchange membrane by drawing seawater. The salt is a salt commonly used by us and is prepared by concentrating seawater. Specifically, the salt is a salt prepared by evaporating water or moisture of seawater using natural forces such as wind and sunlight And has a feature of having a coarse and translucent hexagonal crystal.

As mentioned above, the salt and refined salt that most people in the world mainly ingest have sodium chloride content of 99% or more, but there are almost no mineral components such as K, Ca and Mg. However, the salt and tidal flats produced in the tidal flats Has been reported to contain a large amount of minerals such as K, Ca and Mg, while the sodium chloride content is about 85% (Lee Kang Deok et al., 2008. Korean Society of Food Science and Technology, p 282, Korean Food Science Society, 18 -20).

The salt is abundant in minerals (minerals) such as calcium, magnesium, zinc, potassium and iron. In recent years, sun salt has been recognized as a non-mineral food, and its use as a table salt for cooking food at home has been increasing. In addition, it has been confirmed that the tannin manure produced in Korea and the tidal flats produced in the tidal flats of the west coast of Jeollanam-do are rich in minerals and have various functionalities, and thus the use thereof is expected to increase.

For example, recent tidal-flat solar salt inhibited the rise of blood pressure and inhibited the expression of the insulin receptor substrate-1 serine phosphorylation enzyme, a negative regulator of insulin signal transduction, compared with salt with little mineral content It has also been reported that insulin resistance is further reduced by increasing glucose uptake in fat or muscle tissue (Ekkapon L et al., 2008, 25, 37, Shanghai, China). Therefore, it is suggested that the effect of salt on health is different depending on the type of salt as well as on the intake. It was judged that salt of tidal flat sun salt contained a lot of minerals and was good for health.

However, there is a limit to reduce problems such as insulin resistance resulting from salt, even if salt is a good salt containing an appropriate concentration of minerals, for example, tidal-flat sun salt. In order to solve such problems, it is required to develop processed salt prepared by mixing natural biomaterial excellent in insulin resistance-preventing effect with sun-dried salt. These salts are expected to further reduce the risk of developing metabolic diseases, such as insulin resistance, which can result from salt ingestion alone.

It is necessary to develop a processed salt mixed with a natural substance that can replace the existing salt in order to reduce the incidence of various metabolic diseases resulting from the ingestion of excessive salt as described above. In particular, considering the geographical environment of Korea, which is rich in tidal - flats, which is a sea of three sides and is a source of sun salts and halophytes, there is an increasing demand to develop processed salt which can reduce the salt intake from natural materials.

KR2003-0008712A KR2010-0104354A KR10-0587713B KR10-0871669B

Disclosure of the Invention The present invention has been made to solve the problems of various metabolic diseases resulting from ingesting the above-mentioned excessive salt, and to solve the problem of low taste, which is a problem of salt including natural substances, The purpose is to provide.

The present invention provides a method for preparing Namco salt, which is rich in green tea content and low in NaCl content and high in flavor, using the method of manufacturing green tea salt, specifically, green tea powder and green tea extract.

Further, in order to achieve the above object, the present invention provides a marine salt of the present invention produced by the above-mentioned method.

The present inventors have conducted studies on functional salts using various natural-derived ingredients to reduce the possibility of the occurrence of metabolic diseases such as the induction of diabetes due to an increase in insulin resistance by salt, particularly NaCl, or the onset of cardiovascular diseases caused by elevated blood pressure It is considered that it is appropriate to produce salt using the salt, and the fact that the salt which is salty taste of salted plant is effective for the treatment of diabetes mellitus, The extracts were prepared in the same manner as in Example 1 except that the extracts were used in the amounts of 93% of the salt of camphor salt, 2% of the green tea powder and 5% of the green tea extract or 90% of the salt of the camphor salt, 3% of the green tea powder, It was confirmed that the flavor was better than the other ingredients, .

When the salt is used for cooking, the flavor of the final cooked food is reduced by separating the salt of the green tea powder and the salt, so that the commerciality of the salt is low.

Techniques for solving these problems have been proposed. Korean Patent Laid-Open Publication No. 2003-0008712 discloses a technique using an artificial coating agent used in the pharmaceutical industry. In Korean Patent Publication No. 2010-0104354, potassium chloride (KCl) is artificially added to produce low salt, And adding additives to make granules have been proposed. However, these techniques are not suitable for foods, including artificial materials, and have the problem of adding silicon dioxide or the like to solve the moisture absorption problem of the product.

In addition, in the case of mixing the sea water with the sea water, which is disclosed in Korean Patent Registration No. 0587713, the sea water is mixed with the sea water, and there is a disadvantage in that the flavor is bad due to the risk of mixing foreign substances in the evaporation process and the bitter taste unique to green tea.

That is, in the case of the conventional art, the method of powdering the green tea powder and mixing it with the salt crystals in the prior art, in which the artificial additive such as a binder is added or the bitter taste unique to the green tea leaves remaining in the green tea powder is contained in the salt It is disadvantageous that a bitter taste is left when the food is prepared by using it and the taste is not good.

The inventors of the present invention have conducted studies to solve these problems. As a result, the inventors of the present invention have found that the green tea powder is separated during cooking without the addition of artificial additives to break the flavor of the final cooked product, The inventors of the present invention invented a method for manufacturing green tea salt.

Specifically, the present invention relates to a method for producing green tea powder, The step of preparing green tea extract; A step of preparing a salt of sodium salt; Material mixing process; And a method for producing Namco salt.

More specifically, the method for producing artificial marine salt comprises: a step of preparing a green tea powder which is dried by hot air drying at 80 ° C for 20 hours to 28 hours and pulverized; Preparing a green tea extract by adding the prepared green tea powder to water, extracting the mixture at 90 to 100 ° C for 7 hours, and then concentrating the green tea powder to 4.0 to 5.0 brix; 500 g of water is sprayed on the basis of 100 kg of the salt of the sun, and the water is left to stand for 2 days to remove the water, and the aged water is aged. The dried salt is dried at 70 to 75 캜 for 5 to 6 hours And a pulverizing step of pulverizing the dried dried sunflower salt; The above-prepared sun-salt powder, green tea powder, and green tea extract were mixed in an amount of 90 to 93 parts by weight, 2 to 3 parts by weight, and 5 to 7 parts by weight (sun salt powder: green tea powder: A material mixing step during which the material is stirred; And the step of preparing the safflower salt by aging the mixed material at 15 to 20 캜 for 3 days, followed by drying at 70 to 80 캜 for 5 to 6 hours.

The present invention also relates to green tea salt produced by the above-mentioned production method.

The manufacturing method of the present invention can be applied to the case where the green tea powder and the green tea extract solution are used not simply using the green tea powder but can bind the salt as the green tea ingredient is coated, Since only the food raw materials are used, the Namchou salt produced by the above-mentioned production method can control the bitterness unique to the green tea, and maintain the salty taste of the salt and deteriorate the flavor such as leaving the green tea powder in the final product at the time of cooking , It can be used as a salt substitute for all foods that can use seasoning and salt.

The above-mentioned Umbrella salt uses sun salt and green tea containing a variety of natural minerals required by the human body as compared with the conventional salt, and therefore, it is possible to use the common tablets sold in the market or the mineral salt which reduces the sodium content by adding only certain minerals And it can be beneficial to patients with diabetes or hypertension who need to reduce the salt.

The salt of the present invention is a salt of the present invention, which is known to have an effect on diabetes and hypertension, and is used to reduce NaCl content in salty salty salt, while using only green tea powder or green tea extract and sun salt, It is safe to use as a food. It is not only excellent in taste and taste but also uses a halophyte which is abundantly produced in the west coast of Korea, especially in the tidal flats of Jeollanamdo, And it can contribute to the improvement of the income level of the farming and fishing village and the revitalization of the local economy. Therefore, it is industrially effective.

FIG. 1 is a flowchart schematically showing a method for producing marine salt water having excellent taste and taste according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only a preferred embodiment of the present invention, and the present invention is not limited by the following examples.

In the present invention, Salicornia herbacea L. is a herbaceous herbaceous plant of Mycobacterium tubercula, and is one of the halibut plants native to the west coast of Korea and the south coast of Korea along with turmeric and sea horns. Unlike general land plants, the plant has high NaCl content and is known to contain large amounts of minerals such as calcium, magnesium, and potassium. Since ancient times, it has been used for the treatment of cancer, hypertension, diabetes, skin diseases, arthritis and the like, eliminating toxins and succumbing accumulated in the body. In the case of folk remedies, it is also used for prevention of vision loss, digestive problems, gastrointestinal diseases, hepatitis, Has been used. Recently, many researchers have been actively studying the physiological activity of green tea, which has been reported to be effective for anti-diabetes, antioxidant, anticancer, immunomodulating function, and whitening.

In the present invention, the term " plant " means a plant which can be used for food such as vegetables, vegetables or tea leaves, but is not limited thereto. The term " plant " means a powder or an extract And includes all plants that can be used for production, and examples thereof may include at least one selected from the group consisting of onion, garlic, and macromolecule.

In the present invention, salt means any type of salt that can be used for food, not for industrial use, and includes salt, rock salt, flower salt, roasted salt, bamboo salt, and purified salt, and preferably may be sodium salt. The salt can be prepared by drawing seawater into a salt water and evaporating only water to wind and sunlight. The salt is rich in many minerals (minerals) such as calcium, magnesium, zinc, potassium, and iron. Since it has a lot of water, it is mainly used to cut vegetables and fish, to immerse kimchi, Can be used.

The sodium salt is preferably used in an amount of 75 to 95% by weight, a calcium content of 0.1 to 0.3% by weight, a potassium content of 0.2 to 0.6% by weight, a magnesium content of 0.8 to 2.0% by weight %, Preferably the sodium chloride content is 80 to 90% by weight, the calcium content is 0.11 to 0.2% by weight, the potassium content is 0.35 to 0.5% by weight and the magnesium content is 1.0 to 1.5% by weight , And further may include manganese (Mn), iron (Fe), copper (Cu), zinc (Zn) and strontium (Sr).

In the present invention, bittern is a mother liquor remaining when salt is deposited in seawater, that is, salt, or salt, and is sometimes referred to as wastewater, high salt, or water. Generally, it can be obtained in the process of producing salt, or in the process of storing salt, by using an inhibitory action.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing Namchosan salt which can solve the problems of existing Namchosan salt while using the plant having various functions, and the Namchosan produced by the above method.

Specifically, the present invention relates to a method for producing green tea powder, The step of preparing green tea extract; A step of preparing a salt of sodium salt; Material mixing step; And a method for producing Namco salt.

More specifically, the method for producing artificial marine salt comprises: a step of preparing a green tea powder which is dried by hot air drying at 80 ° C for 20 hours to 28 hours and pulverized; Preparing a green tea extract by adding the prepared green tea powder to water, extracting the mixture at 90 to 100 ° C for 7 hours, and then concentrating the green tea powder to 4.0 to 5.0 brix; 500 g of water is sprayed on the basis of 100 kg of the salt of the sun, and the water is left to stand for 2 days to remove the water, and the aged water is aged. The dried salt is dried at 70 to 75 캜 for 5 to 6 hours And a pulverizing step of pulverizing the dried dried sunflower salt; The above-prepared sun-salt powder, green tea powder, and green tea extract were mixed in an amount of 90 to 93 parts by weight, 2 to 3 parts by weight, and 5 to 7 parts by weight (sun salt powder: green tea powder: A material mixing step during which the material is stirred; And the step of preparing the safflower salt by aging the mixed material at 15 to 20 캜 for 3 days, followed by drying at 70 to 80 캜 for 5 to 6 hours.

The step of preparing the green tea powder may be carried out by hot-air drying the green tea washed with water and pulverizing the green tea powder. The washing of the green tea can be carried out 2 to 3 times in the running water, and the hot air drying is preferably carried out at a temperature of 60 to 90 DEG C, preferably 80 DEG C to prevent the bitter taste of the green tea plant from becoming strong due to the drying yield and the excessive heat contact. For 20 hours to 28 hours, preferably for 24 hours. The pulverization can be carried out by using a hammer mill, and the extraction yield of the green tea extract and the final product, Namcheon salt, can be determined by binding the salt and the green tea powder, that is, A size of 150 mesh to 250 mesh may be selected.

The step of preparing the green tea extract may be performed by adding water to the green tea powder prepared above, subjecting it to hot water extraction, and concentrating it. Specifically, the green tea powder was placed in an extraction bag, the extraction bag was placed in an extractor, water was added to the extractor, hot water was extracted at 90 to 100 ° C for 7 hours, the extraction bag was removed, After removing the solids of the green tea plant to obtain a green tea extract, the green tea extract is concentrated while heating the green tea extract and concentrated to 4.0 brix to 5.0 brix, preferably 4.5 brix to produce a concentrated extract. When the concentration of the concentrated extract is too low, there is a problem that the salt is melted and the salt is tangled and the particles become large. When the concentration of the concentrated extract is too high, the concentration of the concentrated extract is not easy to be mixed. Therefore, It can be 4.5 brix.

The step of preparing the salt of the salt of the present invention can be carried out by a method including a step of removing water from the mother liquor, a drying process and a pulverizing process. Specifically, 500 g of water is sprayed on the basis of 100 kg of the salt, A step of removing the wastewater and aging the wastewater, a step of drying the wastewater removed gristall salt at 70 to 75 ° C for 5 hours to 6 hours, and a step of grinding the dried dried god salt .

The water content of the salt of the salt of the salt of the present invention can be easily coated on the surface of the salt while the water content of the sea salt salt is preferably 1 to 3% % ≪ / RTI > for 5 to 6 hours.

In addition, it is possible to further screen the powder having a size of 150 mesh to 250 mesh by sieving the pulverized powder so as to facilitate coating in the mixing process with the green tea powder and the green tea extract.

The step of preparing the artificial marine salt comprises 90 to 93 parts by weight: 2 to 3 parts by weight: 5 to 7 parts by weight (sun salt powder: green tea powder: green tea extract) of the prepared salt of mannitol salt, green tea powder and green tea extract A material mixing process in which the materials are mixed at a ratio and stirred for 5 minutes; And the mixed material is stored at 15 to 20 DEG C for 3 days, aged, and then dried at 70 to 80 DEG C for 5 to 6 hours.

The mixture of the sun-dried salt powder, the green tea powder and the green tea extract was kept at a salty taste, and the bitterness characteristic of the green tea was controlled, so that 90 to 93 parts by weight: 2 to 3 parts by weight: 5 to 7 parts by weight Sun salt powder: green tea powder: green tea extract).

In the present invention, the salt produced by the above method is referred to as " marine salt ".

In the present invention, the term " artificial < RTI ID = 0.0 > salt " means < / RTI > salt in which a green tea ingredient is coated or mixed with a manure powder and a green tea extract.

Since the artificial salt produced by the manufacturing method of the present invention uses mannitol and green tea containing various natural minerals which are required by the human body in comparison with conventional salt, Which is superior in health-promoting effect to mineral salts having reduced sodium content, and can be adhered to a salt as a coating with a green tea ingredient, but without using any additive for this purpose, only natural functional food ingredients are used, Since the Namchou salt produced by the above-described method has no problem of controlling the bitter taste unique to the Hanchos and maintaining the salty taste of the salt and damaging the flavor such as leaving the Hamchou powder in the final product at the time of cooking, It can be used as a salt substitute for all foods that can use salt.

Hereinafter, the present invention will be described in more detail with reference to production examples and examples. However, the following Preparation Examples and Examples are merely illustrative examples for the purpose of facilitating understanding of the present invention, and can be modified into various other forms, and the scope of the present invention is not limited to the following Examples.

Example  One: Namcheon's salt  Produce

The garlic juice fermentation salt of the present invention was prepared in the following manner.

First, we prepared the salmon roe collected from the salmon roe of Shinan - gun, Jeollanam - do, and the salmon roe of Shinan - gun, Jeollanam - do.

The sun-dried salt is purchased from June-August 2014, which has no bitter taste, and the foreign materials of the sun-dried salt are removed by naked eye selection. Then, 200 kg of the sun-dried salt, which has been sorted, is put into the aging tank and about 1 kg of clean water The fog was sprayed and left for 2 days to remove the jug. The salt-removed sodium chloride was dried at a temperature of 70 to 75 캜 for 5 to 6 hours to maintain the moisture content of the salt particles at about 1 to 3%. Thereafter, the dried seaweed salt was pulverized to a size of 150 mesh to 250 mesh using a pulverizer.

The green tea plants collected from June to July 2014 were washed 2 to 3 times from the water, cut roots and hard stalks, removed mulches and foreign matter, sorted the stem and leaves, Were dried in hot air at 80 ° C for 24 hours. The dried green tea plants were pulverized using a hammer mill, and green tea powder having a size of 30 mesh to 70 mesh was selected using a sieve to prepare green tea powder.

The extracts of green tea extracts were extracted with green tea powder to extract as much active ingredients as possible. 1 kg of the prepared green tea powder was placed in an extraction bag which was a bag made of nonwoven fabric, 15 L of purified water was added, and the mixture was extracted with a pressureless extractor at 90 ° C to 100 ° C for 7 hours. Then, the extraction bag was removed, After obtaining the green tea extract from the green tea plant, the green tea extract was concentrated while heating the green tea extract to prepare a 4.5 brix concentrated extract.

The Nambo salt of the present invention was prepared by mixing the abovementioned mannitol powder, green tea powder, and green tea extract on a weight basis. First, a comparative example was prepared by mixing 900 g of the salted salted powder and 100 g of the green tea powder. As a control, the sun - salt itself was used. The experimental examples of the present invention were prepared by adjusting the content of the green tea powder and the green tea concentrate. In Experimental Example 1, 900 g of mannitol, 10 g of green tea powder, and 90 g of green tea concentrate were mixed. In Experimental Example 2, 900 g of mannitol, 30 g of green tea powder and 70 g of green tea concentrate were mixed. 3 were mixed in an amount of 900 g of mannitol, 70 g of green tea powder, and 30 g of green tea concentrate. In Experimental Example 4, 930 g of mannitol, 20 g of green tea powder and 50 g of green tea concentrate were mixed. Each mixing process was performed for 5 minutes using a stirrer. After mixing, the mixture was stored at 15 to 20 ° C for 3 days and then aged. The aged mixture was dried at 70 to 80 DEG C for 5 hours to 6 hours to prepare a green tea salt.

Example  2: Sensory evaluation

The flavor, aroma, color, and overall acceptability of the salt of the present invention were compared according to sensory evaluation results. The sensory test was carried out by a total of 20 inspectors including five sensual men who were trained to be familiar with sensory test for food, and 5 male and female adults who were found to have no problem in taste or smell due to smoking or cold. For each item, a 5-point scale method (5 points: very good, 4 points: good 3 points: moderate, 2 points: normal, 1 point: poor), and averaging the above-mentioned evaluation results to obtain a sensory test result And the results are shown in Table 1. < tb > < TABLE > Statistical significance of the test results was analyzed by the ANOVA.

Comparative Example Control Example Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Salty taste 3.1 4.0 3.6 3.6 3.5 3.8 incense 3.3 3.0 3.2 4.0 3.4 3.6 Overall likelihood 3.1 3.8 3.4 3.8 3.2 3.7

As shown in Table 1, it was confirmed that the experimental examples were superior to the comparative examples in all the sensory properties. More specifically, in the case of the comparative example, the green tea powder and the salt were separated, and the bitter taste was strengthened by the green tea powder, and in particular, when the sample was dissolved in water, the green tea powder floated on the water and was evaluated to have a bad influence on the taste . On the other hand, in the case of Experimental Example 3, it was confirmed that, in the case of dissolving the sample in water more than the sample itself, the green tea powder had a bad influence on the preference for leaving the water similarly to the comparative example. On the other hand, when the content of the green tea extract was too high (Experimental Example 1), it was confirmed that the green tea powder was not sufficiently coated and the flavor or sweet taste unique to the green tea plant was not felt. In addition, it was confirmed that the content of the sun-salt powder affects the salty taste. However, it was confirmed that a certain amount of the green tea should be included in the salty taste, and the flavor and sweet taste unique to the green tea were felt. Finally, Experimental Example 2 in which 90 parts by weight as a standard, 3 parts by weight: 7 parts by weight (a mixture of sun-dried salt powder: green tea powder: green tea extract) Therefore, it has been found that it is most preferable to mix 90 parts by weight of the sun-dried salt powder, the green tea powder and the green tea extract in terms of the sensory properties, the production yield and the production time with 3 parts by weight: 7 parts by weight.

Claims (2)

Preparing a green tea powder which is dried by hot air drying at 80 ° C for 20-28 hours and pulverized;
Preparing a green tea extract by adding the prepared green tea powder to water, extracting the mixture at 90 to 100 ° C for 7 hours, and then concentrating the green tea powder to 4.0 to 5.0 brix;
500 g of water is sprayed on the basis of 100 kg of the salt of the sun, and the water is left to stand for 2 days to remove the water, and the aged water is aged. The dried salt is dried at 70 to 75 캜 for 5 to 6 hours And a pulverizing step of pulverizing the dried dried sunflower salt;
The above-prepared sun-salt powder, green tea powder, and green tea extract were mixed in an amount of 90 to 93 parts by weight, 2 to 3 parts by weight, and 5 to 7 parts by weight (sun salt powder: green tea powder: A material mixing step during which the material is stirred; And
The mixed material is stored at 15 to 20 占 폚 for 3 days, aged, and dried at 70 to 80 占 폚 for 5 hours to 6 hours to prepare a Namchu salt
≪ / RTI > A green tea salt produced by the method of claim 1.

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