KR101789229B1 - Manufacturing method of Eastern prickly pear salt - Google Patents

Abstract

The present invention relates to a method to manufacture eastern prickly pear salt. The method includes: a hot water extraction step of manufacturing an eastern prickly pear extract; a concentrating step of manufacturing an eastern prickly pear salt concentrate; a primary coating step of manufacturing primary coating salt with a moisture content of 9.17-10.81%; a primary drying step of manufacturing primary dry salt with a moisture content of 0-1% by drying the primary coating salt at 40-50C; a secondary coating step of manufacturing secondary coating salt with a moisture content of 9.17-10.81%; a secondary drying step of manufacturing secondary dry salt with a moisture content of 0-1%; a tertiary coating step of manufacturing tertiary coating salt with a moisture of 9.17-10.81%; and a tertiary drying step of manufacturing eastern prickly pear salt with a moisture content of 0-1% by drying the tertiary coating salt at 40-50C. According to the present invention, the method is capable of enabling people to more often take beneficial effects of eastern prickly pear.

Description

{Manufacturing method of Eastern prickly pear salt}

The present invention relates to a method for producing salt, and more particularly, to a method for manufacturing a milky way salt, which is capable of feeling the unique flavor of a milky water while minimizing the recrystallization of salt by repeatedly coating the fine- .

In general, the salty sea salt which is produced by evaporation of water and the like of sea water by the wind and the sunlight in the sea salt generally includes various minerals which are beneficial to the human body in addition to sodium chloride.

However, in addition to various minerals, such sun salts contain various impurities such as lead, arsenic, cadmium, mercury and ferrocyanide ions harmful to human body.

To overcome the disadvantages of such salt, salt, salt, salt, refined salt and so on.

Among them, refined salt (refined salt) is advantageous in that impurities are removed by electrolysis of seawater and the like, so that the purity of sodium chloride is high and harmful heavy metals are not included.

In general, refined salt sold on the market may be sold by applying a complex chemical seasoning such as sodium glutamate.

In addition, the purified salt has a characteristic that the particles are small and formed very uniformly compared with the salt of the sun.

A number of methods for producing a salt containing various functional ingredients necessary for the human body while minimizing the content of heavy metals have been disclosed.

For example, "Functional Salt and Method of Manufacturing" (Korean Patent Registration No. 10-1539508, Patent Document 1) discloses a method for producing functional salt in which far-infrared rays are sprayed while spraying wood vinegar to purified water to apply wood vinegar have.

In another technique, the coating salt is roasted in such a manner that the moisture content of the salt is 3 to 8% by weight in the coating salt, a method for producing the same, and a seasoning method using the same (Korean Patent Registration No. 10-0812662, Patent Document 2) Spraying the concentrate of the plant to coat it, and then roasting it again has been disclosed.

In Patent Document 2, the concentration of the concentrate was adjusted to 5 to 8% of the sum of salt and concentrate.

Here, the meaning of the numerical limitation is as follows. When the coating is less than 5%, the uniformity of the coating is lowered. When 8% or more is used, the coating is not performed well and the roasting time becomes longer.

The technique disclosed in Patent Document 2 is a technique in which a fine film is coated on the surface of a salt by spraying a small amount of concentrated liquid onto the salt.

In addition, considering that the water content of the coated salt is 3 to 8 wt%, it is said that the concentrate is coated on the surface rather than being absorbed by the salt.

When the process of spraying a very small amount of concentrated liquid is performed, the salt particles do not dissolve. Therefore, there is an advantage that the process of pulverization and selection is not performed in order to meet a specific particle size.

However, since the amount of the concentrate to be used is small, there is a problem that the odor or taste using the functional raw material is weak, and a large amount of the functional ingredient is not included.

In Patent Document 2, although the concentration of the concentrate is set to be close to 60 brix, there is a problem that the salt particles become larger as the concentration of the concentrate increases.

Furthermore, since the concentration of the concentrate is burned down during the roasting process after the coating, there is a problem that the salt tastes in the salt.

In addition, when the liquid has a high concentration, the viscosity becomes high, so that the shape of the coating layer becomes uneven, and it is difficult to accurately measure sodium chloride during cooking.

In addition, when a large amount of the flour is coated on the salt at a time, the salt particles are dissolved and recrystallization occurs in the drying process. In this case, the particle size becomes uneven. Therefore, in order to improve the quality, A problem occurs.

On the other hand, it is known that Tianjin, a succulent plant with cactus, contains a large amount of flavonoids, dietary fiber and vitamin C, and has antimicrobial and antiinflammatory activity and inhibits in vivo oxidation.

For example, Korean Patent Laid-Open Publication No. 10-2009-0001404 (Patent Document 3) discloses a method of producing a fermented liquid by pulverizing and liquefying millions of tsunami seeds, inoculating sugar and a strain thereto, , A method of producing salt water by adding water and salt to the prepared fermentation broth and then manufacturing the miso using the salt water has been disclosed. However, there is a limit to the application range of miso.

KR 10-1539508 (July 20, 2015) KR 10-0812662 (2008.03.05) KR 10-2009-0001404 (2009.01.08)

The present invention has been made to solve the problems occurring in the prior art as described above, and it is intended to provide a method in which the terniculate ingredient, which is known to contain a large amount of components beneficial to the human body, To increase the rate of eating.

In particular, it is aimed to maximize the intake rate of the tsunami seed ingredient by allowing the content of the tsunami seed ingredient to be maximized in the salt.

Furthermore, it is intended to prevent the phenomenon that a large amount of the liquid is coated at one time, thereby preventing dissolution and recrystallization of the salt, and to prevent occurrence of irregularity of the powder when the liquid is coated at a high concentration.

That is, according to the present invention, it is possible to prevent the phenomenon of recrystallization of particles by preventing the occurrence of nonuniformity of powder particles by repeatedly coating and drying a small amount of the millennia-second concentrate liquid, which is a functional ingredient, As the coating is made several times, it is intended to make the major components of the millennium-concentrate extract be contained in the largest amount of salt particles.

Furthermore, in addition to the coating of the concentrated liquid produced by the hot water extraction, the solids separated by the hot water extraction are separately extracted with ethanol to prepare a solid extract, which is then coated on the surface of the prepared water, In addition to a useful water-soluble component of the water-soluble component, the water-soluble component is coated so as to make full use of the useful ingredient of the water.

In addition, it is aimed to enhance the preference of eating in the nature by supplementing the cold properties of the millennia by preparing and mixing the liquid potash having a comparatively warm characteristic.

In addition, the stems of the perennial plant have algae-like odor, the root of the millennium has a medicinal flavor such as ginseng, and the berries have a non-preferred odor such as a disinfectant. In the manufacturing process, the stems, roots, To thereby eliminate the unique non-favorable fragrance of each component and to make it suitable for use as a seasoning for cooking food because of its excellent taste.

In order to solve the above problems, the present invention provides a method for preparing a water-extracting step of preparing a water-extracted water by mixing water and a non-dried water of 1: 0.7 to 1.3, A concentrating step of concentrating the hot water extract of the perennial plant produced in the hot water extraction step to 70 to 90 ° C to prepare a milled liquor; 100 parts by weight of tablets having a moisture content of 0 to 1% and a particle diameter of 0.4 to 0.8 mm were prepared and then 9 to 11 parts by weight of a perennial herb concentrate prepared in the concentration stage was weighed to prepare a tablets. A first coating step of preparing a first coating salt having a moisture content of 9.17 to 10.81% by mass; A primary drying step of drying the prepared primary coated salt at a temperature of 40 to 50 캜 to produce a primary drying salt having a moisture content of 0 to 1%; 9 to 11 parts by weight of the perennial herb concentrate prepared in the concentration step was weighed to 100 parts by weight of the primary dry salt and the water content was adjusted to 9.17 to 10.81% % ≪ / RTI > of a second coating salt; A secondary drying step of drying the prepared secondary coated salt at a temperature of 40 to 50 캜 to prepare a secondary drying salt having a moisture content of 0 to 1%; 9 to 11 parts by weight of the perennial herb concentrate prepared in the concentration step was weighed to 100 parts by weight of the secondary dry salt, and the water content of the perennial seed concentrate was applied to the tablets to obtain a water content of 9.17 to 10.81% % Of a tertiary coated salt; And a third drying step of drying the prepared tertiary salt at a temperature of 40 to 50 ° C to produce a water-soluble salt of water of 0, 1 to 1%.

In the above-described construction, the method further includes a packaging step of moisture-proofing and packaging the millenniaceous salt.

In addition, the undyed milky basil is produced by mixing the leaves, fruits and roots of a perennial plant so that the weight ratio of the leaves, fruit, and roots is 1: 0.8-1.2: 0.3-0.5.

In addition, the hot water extraction step is performed by hot water extraction through an extractor equipped with a filter net, and solid matter is filtered by a filter net. After the solid matter filtered in the hot water extraction step is dried, solid matter and ethanol are mixed in a weight ratio of 1: 5 to 10 And then filtering with a filter paper to obtain a solid extract. Further, 2 to 10 parts by weight of a solids extract solution is added to the surface of the water of the water of the water solution of the water solution of the water solution A fourth coating step in which coating is carried out and drying is further performed.

The method of the present invention is a method for preparing a water-extracting step of preparing a water-extract of a water-soluble material by mixing water and a water-insoluble material at a weight ratio of 1: 0.7-1.3. A concentrating step of concentrating the hot water extract of the perennial plant produced in the hot water extraction step to 70 to 90 ° C to prepare a milled liquor; A first coating step of preparing a first coated salt by applying the above millet seed concentrate to the purified salt by weighing 9 to 11 parts by weight of the perennial plant concentrated liquor prepared in the concentration step with respect to 100 parts by weight of the purified salt after preparing 100 parts by weight of the purified salt; A primary drying step of drying the prepared primary coated salt at a temperature of 40 to 50 캜 to prepare a primary dried salt; 100 parts by weight of the primary dry salt was weighed and then 9 to 11 parts by weight of the perennial fresh liquor prepared in the concentration step was weighed relative to 100 parts by weight of the primary dry salt to apply the liquor-rich concentrated liquor to the purified salt, A secondary coating step of making; A secondary drying step of drying the prepared secondary coating salt at a temperature of 40 to 50 캜 to prepare a secondary drying salt; After 100 parts by weight of the secondary dry salt was weighed and prepared, 9 to 11 parts by weight of the perennial herb concentrate prepared in the concentration step was weighed to 100 parts by weight of the secondary dry salt, and the above-mentioned perennial seed concentrate was applied to the tablets, A third coating step to produce; And a tertiary drying step of drying the prepared tertiary salt at a temperature of 40 to 50 ° C to produce milled salt.

According to the present invention, it is possible to increase the ingestion rate of useful ingredients of the millennia early so that the millenniaceous ingredient, which is known to contain a large amount of components beneficial to the human body, is included in the salt so that the millennia early ingredient can be consumed at each meal.

Particularly, by maximizing the content of the tannin seed ingredient in the salt, it becomes possible to maximize the tannin content of the tannic acid ingredient.

Furthermore, it is possible to prevent the phenomenon that a large amount of the liquid is coated at one time, thereby preventing dissolution and recrystallization of the salt, and non-uniformity of the powder produced when the liquid concentrate is concentrated at a high concentration.

That is, according to the present invention, it is possible to prevent the phenomenon of recrystallization of particles by preventing the occurrence of nonuniformity of powder particles by repeatedly coating and drying a small amount of the millennia-second concentrate liquid, which is a functional ingredient, As the coating is done several times, the major components of the milled liquor concentrate can be contained in the largest amount of salt particles.

Furthermore, in addition to the coating of the concentrated liquid produced by the hot water extraction, the solids separated by the hot water extraction are separately extracted with ethanol to prepare a solid extract, which is then coated on the surface of the prepared water, Soluble component in addition to a useful water-soluble component of the water-soluble component of the millennium can be utilized to make the most of the useful ingredients.

In addition, it is possible to enhance the preference to eat in the nature by complementing the cold properties of the millennia by producing and mixing the liquid potash having a relatively warm characteristic.

In addition, the stems of the perennial plant have the same odor as the seaweed, the root of the perennial plant is the medicinal product such as ginseng, and the fruit of the perennial plant emits a non-preferred smell like the disinfectant. In the manufacturing process, the stems, roots, , Whereby the unique non-favorable fragrance of each component is removed, and it is excellent in taste and can be used as a seasoning for cooking food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing a milky way salt of the present invention. FIG.
FIG. 2 is a process diagram showing another method for producing the water of the present invention. FIG.

Hereinafter, the method for producing the milky second salt of the present invention will be described in detail.

1. Hot water extraction step

The untreated millet seeds and the purified water are mixed at a weight ratio of 1: 0.7 ~ 1.3, followed by hot water extraction to prepare a hot water extract of the water.

It is customary to use dried raw materials in the processing of the main functional ingredients when preparing functional salts.

However, according to the present invention, it is characterized in that the dry milky sap is extracted by hot water extraction.

The hot water extraction of the raw materials of the functional ingredients without drying can result in more beneficial ingredients being included as expected in the art.

At this time, when the raw material is extracted with hot water, the flavor and taste of the material itself can be transmitted much more easily.

In this case, it is useful when the raw material has a high flavor or taste, but when the taste and flavor are lowered in popularity, it is necessary to prevent the flavor and aroma from being transmitted properly or to control the flavor and aroma .

In the present invention, the smell of the algae in the case of the stem and the smell of the medicinal substance such as the ginseng in the case of the root are produced.

Also, the fruit smells like a disinfectant.

Therefore, there is a problem in that when the respective raw materials are used independently, or when the raw materials are simply mixed (when they are used for hot water extraction as they are sampled) without hot water, hot water extraction leads to a drop in popular preference.

The stem, the fruit and the root are generally 80 to 90% by weight of the total weight of the stem, 7 to 13% by weight of the root, and 3 to 7% by weight of the fruit.

The inventors of the present invention have conducted extensive experiments. As a result, it has been found that when 100% by weight of stem, root and fruit are respectively extracted by hot water extraction and the extract is used as a salt coating material, the algae odor, It was included in the salt, and it was found to lower the popular preference.

In addition, extracting hot spring water with extracted berries, the smell of algae was stronger, which also lowered popular preference.

As a result of experimenting with the optimum composition several times, it was found that the untreated perennial plant did not emit the above-mentioned unpleasant smell when mixed with the stem, fruit and root in a weight ratio of 1: 0.8-1.2: 0.3-0.5 .

In addition, since the untreated millet seeds themselves contain a large amount of water, it is preferable that the purified water used for the hot water extraction has a weight ratio of 0.7-1.3 based on the untreated millet seed weight 1.

In addition, the hot water extraction can be carried out by wrapping the raw material of the silkworm in wrapping cloth in an ordinary hot pot, and it can be extracted through an electric hot pot.

The extraction time can be as short as 2 hours to as long as 12 hours.

In addition, the hot water extraction temperature is preferably extracted at a boiling water temperature of 90-100 ° C.

2. Concentration step

The hot water extract of the tsunami extract prepared in the hot water extraction step is heated to 70 to 90 ° C to concentrate the tsunami extract.

In this process, the liquid phase, which is separated from the solid materials wrapped in the wrapping material, is put into a conventional heating container and heated at a constant temperature to concentrate the water while evaporating and concentrating.

Further, in the case where hot water extraction is performed in an electric extractor equipped with a filter net, the contents of the liquid phase separated from the solid filtered by the filter net may be further heated and further heated.

It is preferable to expose the enriched liquor to the room temperature and to cool it to room temperature.

3. Primary coating step

After preparing 100 parts by weight of purified tablets, 9 to 11 parts by weight of a perennial herbal concentrate prepared in the concentration step with respect to 100 parts by weight of purified tablets is weighed and applied to the tablets to prepare a primary coating salt having a moisture content of 9.17 to 10.81%.

At this time, the purified salt is preferably subjected to a drying treatment in advance to have a moisture content of 0 to 1% and a particle diameter of 0.4 to 0.8 mm.

In addition, various coating methods such as a fine spraying method, a manual coating method, a ball mill or an impeller built-in type, and the like can be utilized.

The fine spraying method has the advantage of keeping the coating thickness as constant as possible, but there is a limit to the production rate per hour. In view of the productivity, it is preferable to use a manual stirring method or an impeller built-in type mixing stirrer.

In the primary coating step, it is important to maximize the application rate of the concentrated liquor while preventing the purified liquor from being dissolved by moisture.

When the phenomenon that the tablet salt is dissolved by moisture occurs, the productivity is deteriorated because the grinding and sorting process must be performed again when the coating is completed.

In addition, if a high-concentration liquid having a high viscosity is applied at a time, the liquid phase having viscosity also can not uniformly adhere to the salt particles, and therefore, the same procedure must be followed for pulverization and screening.

In the case of Patent Document 2 in Patent Document 2, in Patent Literature 2, a concentrated solution having a concentration of 60 Bricks is added to salt particles having a particle diameter of 40 mesh and a water content of 3 to 8 wt% in an amount of 5 to 8% By weight, and then roasting. However, in this case, unevenness of particles occurs due to coating at a high concentration, and uneven carbonization occurs at the time of roasting.

In the present invention, in order to minimize such a problem and to maximally contain useful components of the concentrate, the tablet salt is pre-dried so as to have a water content of 0 to 1%, whereby the coating content of the water- So that the coating is maximized.

In addition, the particle size of the purified salt is preferably limited to a range of 0.4 to 0.8 mm.

When the particle diameter exceeds 0.8 mm as in the case of the sun-dried salt, the voids between the salt particles become large, and the concentrated liquid gass is present at this portion, so that a non-uniform coating layer is formed and the shape of the particles after drying becomes irregular .

When the particle diameter is less than 0.4 mm, the incidence of the salt particles which are completely dissolved by the concentrated liquor becomes high, and the particles are subjected to recrystallization after dissolution. Therefore, there is a problem that the pulverization and sorting process .

In other words, the purified salt is dissolved through the complex limitation of the particle size of the purified salt, the moisture content of the purified salt, and the content of the concentrated liquor, so that the concentrated liquid is permeated into the inside while the shape is not deformed, .

4. Primary drying step

The prepared primary coated salt is dried at a temperature of 40 to 50 ° C to prepare a primary dry salt having a moisture content of 0 to 1%.

Drying may be performed through a hot air blower or the like which generates hot air at the above temperature.

The water content of the primary dry salt is limited in order to prevent the shape deformation of the primary dry salt and to make the coating smooth when the secondary coating step described below is performed under the same conditions as the primary coating step.

5. Second coating step

9 to 11 parts by weight of the perennial herb concentrate prepared in the concentration step was weighed to 100 parts by weight of the primary dry salt and the water content was adjusted to 9.17 to 10.81% Of the second coated salt.

The reason for carrying out the secondary coating is to allow a sufficient amount of the concentrated liquid gass component to be contained in the salt, while solving the problem of coating a large amount of liquor into the liquor at once.

In the case of the second coating, the coating of the primary drying salt to the outside is mainly performed rather than the amount of penetrating into the crystal of the primary drying salt.

6. Secondary drying step

The prepared secondary coated salt is dried at a temperature of 40 to 50 ° C to prepare a secondary dried salt having a water content of 0 to 1%.

The second drying step is performed under the same temperature condition as the first drying step, and the water content of the dried salt is made to be the same.

7. Third coating step

9 to 11 parts by weight of the perennial herb concentrate prepared in the concentration step was weighed to 100 parts by weight of the secondary dry salt, and the water content of the perennial seed concentrate was applied to the tablets to obtain a water content of 9.17 to 10.81% % ≪ / RTI > of the third coated salt.

8. Third drying step

The prepared tertiary salt is dried at a temperature of 40 to 50 ° C to produce a water content of 0 to 1%.

As described above, since the coating of the millennium salt produced by the primary coating, the primary drying, the secondary coating, the secondary drying, the tertiary coating, and the tertiary drying is repeated three times over the coating and drying, Thereby forming a coated shape.

At this time, since the water content of the prepared water is very low, it is preferable to maintain this condition.

Therefore, it is preferable that the prepared millenniaceous salt is flowed in a moisture-proof wrapped state so as to further include a moisture-proof packaging step.

Meanwhile, in the above-described step, the hot water is extracted through the extractor provided with the filter net in the hot water extraction step, and the useful component can be utilized to the maximum without disposing the solid filtered by the filter net.

As shown in FIG. 2, the solid material filtered in the hot water extraction step is dried, and then the solids and ethanol are mixed at a weight ratio of 1: 5 to 10, and the mixture is then extracted at room temperature at room temperature and filtered through a filter paper to prepare a solid extract An ethanol extraction step is further carried out,

A fourth coating step of applying 2 to 10 parts by weight of a solid extract to 100 parts by weight of the water solution of the millennium salt on the surface of the milled millet salt after the third drying step and then drying the coated millet milled salt to prepare the milled milled salt.

Since the solids extract after the third drying step has a fat-soluble component mainly by ethanol extraction, when the coating of the solids extract is carried out before the third coating step, This is because it is possible to cause a phenomenon that can not be supported.

Particularly, as the solid extract having the lipophilic component is finally coated, a fine lipid-soluble membrane is formed on the outer surface of the millenniaceous salt, so that the produced salt is prevented from permeating the surrounding moisture, so that the preservability from moisture can be enhanced.

This can prevent the phenomenon that the circulation period of the water of the present invention is shortened due to the contact with the moisture in the air due to the organic matter in the perennial plant.

On the other hand, the millennium is recognized as a material having cold properties in the medical interpretation, and it is suitable for Soyangin, but it is known that it is necessary to avoid a large quantity of food for the noise lovers.

Therefore, it is possible to further popularize the salt of the present invention and to further reduce the taste and flavor of the salt.

In the hot water extraction stage, the application of the water extract can be carried out by mixing the untreated water of the perennial plant, the leaves of the persimmon leaves, and the purified water to a weight ratio of 1: 0.1-0.2: 0.7-1.3, followed by hot water extraction.

At this time, when the leaves are used in a small amount compared to the total dry weight of the perennial seeds, when a large amount of leaves are used, the tendency of the seeds to have a strong flavor and excessive popularity results in a decrease in popularity of the seeds As a result.

Hereinafter, preferred embodiments of the present invention will be described in detail.

Manufacture of salt

The seeds were prepared by weighing 10kg of root, 9kg of root and 4kg of fruit, respectively.

The prepared stems, roots, and fruits were mixed and then mixed with the same weight of purified water. The mixture was added to an electric pottery for 4 hours to extract hot water at boiling water temperature to prepare hot water extract of tsunami seeds, and the remaining solid was separated from the filter paper.

The prepared water extract of the Korean tsunami extract was heated and concentrated at 80 ± 5 ° C for 6 hours to prepare a milky water concentrate and cooled to room temperature.

On the other hand, purified tablets were purchased and prepared in the market, and then added to a drier, dried to a water content of 0 to 1%, and adjusted to have a particle diameter of 0.4 to 0.8 mm using a mesh screen.

1 kg of purified tablets having a limited particle size and dried were weighed and weighed and weighed in an amount of 100 g. Then, a primary coated salt was prepared by spraying the tablet into a sprayer while spraying the tablet with the spray of a milky-dense concentrate.

The water content (water content) of the prepared primary coating salt was 10.0 ± 0.5%.

The prepared primary coated salt was put into a drying chamber maintained at 45 ± 2 ° C. and dried for 1 hour to dry the primary coating salt until the water content became 0 to 1% to prepare a primary dried salt.

After preparing 1 kg of the prepared primary dry salt, 100 g of the perennial-stage concentrated liquor prepared in the same manner as in the primary coating step was sprayed to prepare a secondary coated salt having a moisture content of 10.0 ± 0.5% To obtain a second dried salt.

In addition, 1 kg of the prepared secondary salt was prepared and then spray-coated with a milled-liquor concentrate in the same manner as in the secondary coating step to prepare a tertiary coated salt and dried in the same manner as in the secondary drying step to prepare a milky- Respectively.

Proceed in the same manner as in Example 1,

The solids remained in the filter paper were removed by hot water extraction, and then an organic solvent extractor was prepared. Then, 3 kg of solid matter and 21 kg of ethanol were mixed in an organic solvent extractor, and the mixture was extracted at room temperature and filtered through a filter paper to prepare a solid extract.

1 kg of the salt prepared in Example 1 was prepared and then coated with 50 g of a solid extract solution, followed by drying to prepare a coating of water for milling.

The same procedure as in Example 1 was carried out except that 3 kg of leaves were prepared and mixed with the untreated sunflower seeds and purified water, followed by hot water extraction to prepare a hot water extract of tsunami seeds and proceeding to the same process, .

The same procedure as in Example 2 was carried out except that 3 kg of leaves were prepared and mixed with the untreated millet seeds and purified water and then subjected to hot water extraction to prepare a water- .

≪ Comparative Example 1 > Preparation of milky water salt with two times of coating

The procedure of Example 1 was followed except that only the primary drying was carried out to prepare the milky second salt of Comparative Example 1.

≪ Comparative Example 2 > Preparation of milky water salt with four times of coating

The same procedures as in Example 1 were followed except that the third dried and then dried third time coating and drying were carried out in the same manner as in the third step,

≪ Comparative Example 3 > Preparation of milled jellybean salt with an overdosed enriched liquor

The procedure of Example 1 was followed except that 130 g of the liquorice concentrate was modified to prepare a first coating, a second coating, and a third coating to prepare a milky second salt of Comparative Example 3.

≪ Comparative Example 4 > Preparation of milled jellybean salt with a small amount of milled liquor

The procedure of Example 1 was followed except that 70 g of Millennium Concentrated Liquid Gels were modified to prepare a first coating, a second coating, and a third coating to prepare a milky second salt of Comparative Example 4.

≪ Comparative Example 5 > Preparation of Chunjueseed Salt Using Refined Salt having a Large Particle Size

Proceeding in the same manner as in Example 1, the salt of the salt of Comparative Example 5 was prepared using salt having a particle size exceeding 1 mm.

≪ Comparative Example 6 > Preparation of Chuncheon freshwater salt using purified salt having small particle size

Proceeding in the same manner as in Example 1 except that the salt of less than 0.3 mm in diameter was used to prepare the milky second salt of Comparative Example 6.

≪ Comparative Example 7 > Preparation of milky water salt of tablets prepared with a high water content

Proceeding in the same manner as in Example 1, a milky salt of Comparative Example 7 was prepared using a purified salt having a water content (based on water content) of 3 to 4%.

≪ Comparative Example 8 >

Proceeding in the same manner as in Example 1, a milky second starch of Comparative Example 8 was prepared using a mulberry seeds made of a mushroom consisting of 85% of the total stem weight, 10% of root, and 5% of fruit.

≪ Comparative Example 9 > Preparation of Milkworm salt using a 1: 1: 1 ratio of stem, root,

Proceeding in the same manner as in Example 1, the ratio of stem, root, and fruit of the perennial seeds was measured at the same weight ratio to prepare the milled-ear salt of Comparative Example 9.

≪ Comparative Example 10 > Preparation of milled tiller millet with a trace amount of gallbladder leaves

The procedure of Example 3 was followed except that 1.5 kg of leaves were weighed and prepared in the same manner to prepare a milky second salt of Comparative Example 10.

≪ Comparative Example 11 > < / RTI > Preparation of < RTI ID =

The procedure of Example 3 was followed except that 4.5 kg weighing leaves were prepared and treated in the same manner to prepare a milky second salt of Comparative Example 11.

<Experimental Example 1> Particle shape and particle size distribution

The millenniaceous salts of Examples 1 to 4 and Comparative Examples 1 to 11 were prepared and visually observed for uniformity of grain shape and average grain size.

The uniformity of the particle shape was measured by dividing the degree of roundness into three levels, that is, normal, non-round, and rounded, three points, usually two points, and not one point, 100 particles of millennium salt were measured and the average value was measured.

Visual inspection results and average particle size of the particle shape division Particle size (mm) Visual inspection
result Example 1 0.82 2.82 Example 2 0.87 2.74 Example 3 0.83 2.81 Example 4 0.88 2.73 Comparative Example 1 0.67 1.75 Comparative Example 2 0.81 1.95 Comparative Example 3 0.95 1.65 Comparative Example 4 0.68 2.56 Comparative Example 5 1.18 1.54 Comparative Example 6 0.72 1.31 Comparative Example 7 0.72 1.56 Comparative Example 8 0.81 2.80 Comparative Example 9 0.80 2.78 Comparative Example 10 0.81 2.80 Comparative Example 11 0.82 2.83

* Visual inspection values (3: round, 2: normal, 1: round)

As a result of the above experiment, in Comparative Examples 1 and 2 in which the number of coatings was smaller or larger than that in Example 1, the particle diameter was increased or decreased according to the number of coatings, and the visual inspection result showed that the shape was not significantly rounded Respectively.

In the case of Comparative Example 2 in which the coating number is four times, it is considered that the coating layer is increased and the previously coated layer is torn It was judged that irregularity of shape occurred.

In Comparative Example 3 in which the amount of concentrate was increased than in Example 1, the particle size was larger than that in Example 1, but the visual inspection result was not also rounded. This is because the salt crystals were dissolved due to the increase in the concentration of the concentrate, It is judged that the particle shape is rounded, but it is difficult to say that the coating layer is sufficiently satisfactory because it has a small thickness.

In Comparative Example 5, when the salt particles were large, the particle shape became irregular due to the pore problem. On the other hand, in Comparative Example 6 in which the salt particles were small, the particle shape became irregular due to recrystallization after dissolution by the liquid component .

In addition, in Comparative Example 7 using a salt having a high water content, it is also considered that the particle shape is irregular due to recrystallization after dissolution by the liquid component.

In addition, Comparative Examples 8 to 11 showed that the particle size and particle shape take a round shape similar to Example 1.

<Experimental Example 1> Sensory Test 1

The first millennia early salt of Examples 1 to 4 and Comparative Examples 1 to 11 was prepared and subjected to sensory evaluation and compared.

The sensory evaluation was evaluated by using the 9 point method.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory evaluation of flavor division incense Example 1 7.6 Example 2 7.1 Example 3 8.4 Example 4 7.8 Comparative Example 1 6.5 Comparative Example 2 7.7 Comparative Example 3 7.7 Comparative Example 4 7.5 Comparative Example 5 7.6 Comparative Example 6 7.2 Comparative Example 7 7.1 Comparative Example 8 4.3 Comparative Example 9 4.1 Comparative Example 10 5.2 Comparative Example 11 3.5

* Sensory test value (9: very good, 0: very bad)

From the results of Table 21, it was found that Comparative Examples 1 to 7 had similar results to those of Example 1 in terms of flavor.

On the other hand, as shown in Comparative Examples 8 and 9, when the composition was different from that of Example 1, the fragrance was measured to be very bad compared to the examples. This is because of the unique smell of the stem, root and fruit of the perennial plant.

In addition, as in Comparative Examples 10 and 11, when the raw material was included as a raw material in a different composition from the examples, it was rather worse than Comparative Examples 8 and 9.

<Experimental Example 2> Sensory Test 2

The salt of Examples 1 to 4 and Comparative Examples 1 to 11 was prepared and added to the soy sauce to make the same salinity.

The sensory evaluation was divided into taste, flavor, and preference, and was evaluated using the 9 point rating method.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory evaluation of flavor, aroma and taste division flavor incense Likelihood Synthesis Example 1 7.7 7.8 7.6 7.7 Example 2 7.6 7.4 8.3 7.8 Example 3 8.2 8.3 8.3 8.3 Example 4 8.0 8.1 8.2 8.1 Comparative Example 1 4.8 6.2 4.9 5.3 Comparative Example 2 5.2 6.7 4.8 5.6 Comparative Example 3 5.5 6.8 4.9 5.7 Comparative Example 4 4.8 7.1 5.5 5.7 Comparative Example 5 5.1 6.6 6.5 6.1 Comparative Example 6 4.4 6.7 4.8 5.3 Comparative Example 7 5.1 6.5 6.6 6.1 Comparative Example 8 3.9 4.3 4.2 4.1 Comparative Example 9 5.1 4.1 4.7 4.6 Comparative Example 10 4.2 3.9 4.0 4.1 Comparative Example 11 5.1 4.2 4.5 4.6

* Sensory test value (9: very good, 0: very bad)

From the results of Table 1, it can be seen that the miso soup of Examples 1 to 4 was superior to the Comparative Examples 1 to 3 in taste and aroma as well as in preference.

Claims (5)

delete delete delete A hot water extraction step of mixing the undiluted milky basil and purified water at a weight ratio of 1: 0.7 to 1.3 and then subjecting the mixture to hot water extraction to produce a hot water extract;
A concentrating step of concentrating the hot water extract of the perennial plant produced in the hot water extraction step to 70 to 90 ° C to prepare a milled liquor;
100 parts by weight of tablets having a moisture content of 0 to 1% and a particle diameter of 0.4 to 0.8 mm were prepared and then 9 to 11 parts by weight of a perennial herb concentrate prepared in the concentration stage was weighed to prepare a tablets. A first coating step of applying a first coating salt having a moisture content of 9.17 to 10.81%;
A primary drying step of drying the prepared primary coated salt at a temperature of 40 to 50 캜 to produce a primary drying salt having a moisture content of 0 to 1%;
9 to 11 parts by weight of the perennial herb concentrate prepared in the concentration step was weighed to 100 parts by weight of the primary dry salt and the water content was adjusted to 9.17 to 10.81% A second coating step of producing a second coated salt of
A secondary drying step of drying the prepared secondary coated salt at a temperature of 40 to 50 캜 to prepare a secondary drying salt having a moisture content of 0 to 1%;
9 to 11 parts by weight of the perennial herb concentrate prepared in the concentration step was weighed to 100 parts by weight of the secondary dry salt, and the water content of the perennial seed concentrate was applied to the tablets to obtain a water content of 9.17 to 10.81% A third coating step of producing a tertiary coated salt of
And drying the prepared tertiary salt at a temperature of 40 to 50 ° C. to produce a water-soluble salt of a water-soluble material of the present invention.
The hot water extraction step is performed to extract hot water through an extractor equipped with a filter net and to filter solid matter through a filter net,
Extracting the solid filtered in the hot water extraction step, mixing the solid and ethanol at a weight ratio of 1: 5 to 10, extracting at room temperature at room temperature, and filtering the filtered solid to produce a solid extract,
A fourth coating step of applying 2 to 10 parts by weight of a solid extract to 100 parts by weight of a water solution of the water solution of the water solution to the surface of the water solution,
A method of manufacturing a milky water salt. delete

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