KR101826299B1 - Manufacturing method of cooking bamboo salt using The main ingredient once baked bamboo salt - Google Patents
Manufacturing method of cooking bamboo salt using The main ingredient once baked bamboo salt Download PDFInfo
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- KR101826299B1 KR101826299B1 KR1020160065137A KR20160065137A KR101826299B1 KR 101826299 B1 KR101826299 B1 KR 101826299B1 KR 1020160065137 A KR1020160065137 A KR 1020160065137A KR 20160065137 A KR20160065137 A KR 20160065137A KR 101826299 B1 KR101826299 B1 KR 101826299B1
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- salted salted
- bamboo salt
- salt
- bamboo
- extract
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- 150000003839 salts Chemical class 0.000 title claims abstract description 85
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 81
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 81
- 241001330002 Bambuseae Species 0.000 title claims abstract description 81
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 81
- 239000011425 bamboo Substances 0.000 title claims abstract description 81
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000010411 cooking Methods 0.000 title claims abstract description 12
- 239000002075 main ingredient Substances 0.000 title abstract description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 24
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 24
- 241000018646 Pinus brutia Species 0.000 claims abstract description 24
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 19
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004922 lacquer Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000002023 wood Substances 0.000 claims abstract description 5
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract 2
- 229930195725 Mannitol Natural products 0.000 claims abstract 2
- 239000000594 mannitol Substances 0.000 claims abstract 2
- 235000010355 mannitol Nutrition 0.000 claims abstract 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 229920001817 Agar Polymers 0.000 abstract 1
- 239000008272 agar Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
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- 241000121220 Tricholoma matsutake Species 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- AYMYWHCQALZEGT-ORCRQEGFSA-N butein Chemical compound OC1=CC(O)=CC=C1C(=O)\C=C\C1=CC=C(O)C(O)=C1 AYMYWHCQALZEGT-ORCRQEGFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
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- 229940045997 vitamin a Drugs 0.000 description 2
- PNUYRSUEKBRISA-UHFFFAOYSA-N 5-bromo-6-[4-(2-hydroxyethyl)piperidin-1-yl]-1h-pyrimidine-2,4-dione Chemical compound C1CC(CCO)CCN1C1=NC(O)=NC(O)=C1Br PNUYRSUEKBRISA-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 208000012902 Nervous system disease Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229940030225 antihemorrhagics Drugs 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000002874 hemostatic agent Substances 0.000 description 1
- 239000012770 industrial material Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000010204 pine bark Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- RGNXWPVNPFAADO-NSIKDUERSA-N sulfuretin Chemical compound O1C2=CC(O)=CC=C2C(=O)\C1=C\C1=CC=C(O)C(O)=C1 RGNXWPVNPFAADO-NSIKDUERSA-N 0.000 description 1
- RGNXWPVNPFAADO-UHFFFAOYSA-N sulfuretin Natural products O1C2=CC(O)=CC=C2C(=O)C1=CC1=CC=C(O)C(O)=C1 RGNXWPVNPFAADO-UHFFFAOYSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin 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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
-
- 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
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 천일염에 일정량의 옻을 혼합시켜서 구운 주원료인 1회 구운 죽염에 부원료인 솔잎엑기스와 쑥엑기스를 혼합교반한 후 이를 숙성, 건조시켜 가격이 저렴한 죽염을 제조하는 것을 특징으로 하는 1회 구운 죽염을 주원료로한 조리용 죽염의 제조방법에 관한 것으로서, 본 발명의 제조공정은,
(a). 국내산 천일염과 옻, 솔잎, 쑥을 구입하여 착한 죽염원료로 준비하는 단계,
(b). 천일염 94중량%에 옻 3중량%를 혼합한 후 이를 대나무통 속에 넣고 지장수를 뿌린 후 소나무장작불로 850℃의 고열에서 구워 97중량%의 1회 구운 죽염을 제조하는 단계,
(c). 물 5L에 건조된 솔잎분말 500g을 넣어 혼합교반시킨다음 60℃의 물에 6시간 침지를 시켜 약 3.5L의 솔잎엑기스를 추출하는 단계,
(d). 상기 (c)단계 공정에서 추출된 솔잎엑기스 1중량%에 97중량의 1회 구운 죽염분말을 혼합시킨다음 70℃에서 6시간 1차 숙성 및 건조를 시키는 단계,
(e). 상기 (d)단계 공정에서 1차 숙성건조된 제품에 생쑥을 착즙한 쑥엑기스 2중량%를 혼합교반한 후 90℃에서 12시간 2차 숙성 및 건조를 시키는 단계,
(f). 상기 (e)단계 공정을 거쳐 제조된 죽염을 용량별로 용기에 담아 포장을 하여 출하시키는 것을 특징으로 하고 있으며,
이와 같은 본 발명은 주원료인 1회 구운 죽염에 들어있는 대나무의 유효성분과 천일염의 미네랄성분이 합해져 건강에 매우 유익한 효과가 있고, 부원료로 혼합되는 옻, 솔잎엑기스, 쑥엑기스로 인하여 항산화 기능이 우수하고 짠맛이 줄어들어 섭취가 편한 이점이 있으며, 천일염은 양전위산화값이 +50~+100이내이나, 1회 구운 죽염은 음전위환원값이 -30~-100범위이내의 특성을 갖고 있는 것으로서, 본 발명은 1회 구운 죽염을 주원료로 조리용 죽염을 제조하므로서 기존 죽염에 비해 가격이 매우 저렴한 죽염을 식당이나 각 가정에 조리용 생활 죽염으로 널리 공급할 수 있는 장점이 있는 것이다.The present invention relates to a method for producing bamboo salt, which comprises mixing a certain amount of lacquer with sun salt, mixing a pine needles extract and a mugwort extract as an additive to a baked bamboo salt, which is a main raw material baked, and aging and drying the same, The present invention relates to a method for producing bamboo salt for cooking using bamboo salt as a main raw material,
(a). Purchase domestic domestic sun salt, lacquer, pine needles and mugwort and prepare them as good bamboo salt raw material,
(b). Mixing 3 wt.% Of lacquer with 94 wt.% Of the salt of mannitol, putting it in a bamboo can, sprinkling with water, and baking it at 850 ° C in a high temperature with pine wood to prepare a baked bamboo salt of 97 wt.
(c). 500 g of dried pine leaf powder was added to 5 L of water, mixed and stirred, and then immersed in water at 60 캜 for 6 hours to extract about 3.5 L of pine needle extract,
(d). Mixing 1 weight percent of the pine needle extract extracted from the step (c) with 97 weight of the once baked bamboo salt powder, followed by primary aging and drying at 70 DEG C for 6 hours,
(e). In step (d), 2% by weight of mugwort extract is mixed with agar, and then aged and dried at 90 ° C for 12 hours.
(f). The bamboo salt produced through the step (e) is packaged in containers by volume and then packaged and shipped.
The present invention has a very beneficial effect on health by combining the active ingredient of bamboo contained in bamboo baked as a main raw material and the mineral component of sun-dried salt, and has excellent antioxidative function due to oak, pine needle extract and mugwort extract, The salty taste is reduced and it is easy to ingest. The salty taste of salted salted salted salted salted salted salted salted salted salted salted salted salted Salted salted Salted salted Salted salted Salted Salted salted Salted salted Salted salted Salted salted Salted salted Salted salted Salted salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Has the advantage of being able to widely supply bamboo salt, which is cheaper than conventional bamboo salt, to cooked bamboo salt for cooking in restaurants or homes, by manufacturing bamboo salt for cooking using baked bamboo salt as a main ingredient.
Description
본 발명은 천일염에 일정량의 옻을 혼합시켜서 구운 주원료인 1회 구운 죽염에 부원료인 솔잎엑기스와 쑥엑기스를 혼합교반한 후 이를 숙성, 건조시켜 가격이 저렴한 죽염을 제조하는 것을 특징으로 하는 1회 구운 죽염을 주원료로 한 조리용 죽염의 제조방법에 관한 것이다.The present invention relates to a method for producing bamboo salt, which comprises mixing a certain amount of lacquer with sun salt, mixing a pine needles extract and a mugwort extract as an additive to a baked bamboo salt, which is a main raw material baked, and aging and drying the same, The present invention relates to a method for producing bamboo salt for cooking using bamboo salt as a main ingredient.
소금은 인간생활에서 없어서는 안될 중요한 생활요소의 하나로서 예로부터 소금은 식품조미료 뿐만 아니라 미용재료, 공업용 원료 등으로 널리 사용되어 왔으며, 본 발명의 주원료인 죽염은 천일염을 대나무통 속에 넣고 지장수를 뿌린 후 소나무장작을 연료로 하여 850℃의 고열로 1회 구워낸 다음 죽염 고형체를 파쇄기에 넣고 180메시의 분말로 분말화 시킨 것으로, 본 발명에서는 이와같은 1회 구운 죽염을 조리용 죽염의 주원료로 사용하는 것인바, 현재 백화점이나 할인마트 등에서 판매되고 있는 9회 구운 죽염은 가격이 고가이기 때문에 각 가정 및 죽염을 선호하는 스포츠동호인들이 이를 구입하여 건강생활 죽염으로 손쉽게 먹기에는 경제적으로 많은 어려움이 있었다. 종래 죽염관련 선행기술로는 여러건이 공개되어 있는데, 그 중 대한민국 공개특허공보 공개번호 특2003-0021095호는 죽염분말 70중량%에 송이버섯분말 30중량%를 혼합하여 교반가열기에 넣고 80℃에서 30분간 교반가열 후 건조시켜 제조되는 "송이버섯죽염제조방법"에 관한 것이고, 대한민국 공개특허공보 공개번호 10-2006-0081397호는 죽염에 녹차가루와 뽕잎과 매실을 적절한 비율로 혼합한후 10메시~350메시의 입자로 분쇄시켜 제조하는 "기능성 죽염 및 이의 제조방법"에 관한 것이며, 대한민국 공개특허공보 공개번호 10-2016-0043275호는 외병용기와 내병용기사이에 소금을 넣는 단계, 외병용기를 밀봉하는 단계, 밀봉된 외병용기를 가마에 넣고 가열하여 죽염을 제조하는 단계, 죽염을 분쇄하는 단계를 거쳐 제조되는 "죽염제조방법"에 관한 것이고, 대한민국 공개특허공보 공개번호 10-2015-0014844호는 발효쌀겨제조단계, 발효쌀겨와 천일염을 균일하게 혼합하여 혼합염을 제조하는 단계, 상기혼합염을 대나무통에 충진한후 황토반죽으로 대나무통 입구를 밀봉시켜 숙성시키는 단계, 대나무통을 소성하여 제조하는 단계를 거쳐 제조되는 "발효죽염의 제조방법"에 관한 것으로서, 이들 공개된 선행기술들은 본 발명에서 천일염에 일정량의 옻을 혼합하여 이를 대나무통 속에 넣고 지장수를 뿌린 후 850℃의 장작불로 1회 구워낸다음 죽염 고형체를 파쇄기로 180메시의 분말로 분말화시키고, 죽염분말에 솔잎엑기스와 쑥엑기스를 혼합교반한 후 이를 숙성, 건조시켜 가격이 저렴한 조리용 죽염으로 제조하는 본 발명과는 전혀 상이한 것임을 알수가 있다. Salt is one of the important living elements indispensable in human life. Salt has been widely used for seasoning as well as cosmetic materials and industrial materials. Salt of bamboo salt, which is the main ingredient of the present invention, The pine bark is baked once with a high temperature of 850 DEG C as a fuel, and then the bamboo salt solid is put into a crusher and pulverized into a powder of 180 mesh. In the present invention, such a once baked bamboo salt is used as a main ingredient of bamboo salt for cooking The 9-time baked bamboo shoots sold at department stores and discount marts are expensive, so it is economically difficult for each family and bamboo shooter to purchase them and eat it easily with bamboo salt for healthy life. Korean Patent Laid-Open Publication No. 2003-0021095 discloses a method in which 30 wt% of pine mushroom powder is mixed with 70 wt% of bamboo salt powder, and the resulting mixture is put into a stirrer and heated to 80 DEG C And a method for producing pine mushroom bamboo salt, which is prepared by heating the mixture for a short period of time with stirring, and Korean Patent Laid-Open Publication No. 10-2006-0081397 relates to a method for producing pine mushroom bamboo salt by mixing green tea powder, mulberry leaf, The present invention relates to a functional bamboo salt and a method for producing the bamboo powder by pulverizing it into particles of 350 mesh, and Korean Patent Laid-Open Publication No. 10-2016-0043275 discloses a method for producing a functional bamboo salt, A step of preparing a bamboo salt by heating a sealed external combiner in a kiln and heating the bamboo salt, and a method of producing a bamboo salt by a step of crushing a bamboo salt, Patent Publication No. 10-2015-0014844 discloses a method for producing a fermented rice bran mixture, comprising the steps of: preparing a fermented rice bran, mixing the fermented rice bran and the sun salt uniformly to prepare a mixed salt, filling the bamboo barrel with the mixed salt, The present invention relates to a method for producing fermented bamboo salt, which comprises preparing a fermented bamboo pot by fermenting a bamboo can, and a method for producing fermented bamboo salt. After spraying with water, it is baked once at 850 ° C wood flour, and then the bamboo salt solid is pulverized with a crusher into 180 mesh powder. The bamboo salt powder is mixed with pine needle extract and mugwort extract and aged and dried. It is understood that the present invention is completely different from the present invention in which bamboo salt is produced.
본 발명은 이와 같이 제품 가격이 고가인 기존 죽염의 문제점을 해결 하면서 가격이 저렴한 조리용 죽염을 널리 공급하기 위해 개발된 것으로서, 본 발명에서 1회 구운 죽염에 혼합원료로 사용되는 옻과 솔잎엑기스 및 쑥엑기스의 솔잎과 쑥의 특성을 열거하여 보면 아래와 같다.The present invention has been developed in order to solve the problem of existing bamboo salt having a high product price and widely to provide cheaper bamboo salt at a low price. In the present invention, The characteristics of pine needles and mugwort of mugwort extract are listed below.
[옻][lacquer]
성분은 우라실 60~80%, 수분 10~30%, 고무질 7~8%, 함질소물 2~3%로 되어있고, 옻속에는 뷰테인(butein)과 설퓨레틴(sulfuretin)처럼 약효를 나타내는 성분이 들어있다. Ingredients are 60 to 80% of uracil, 10 to 30% of water, 7 to 8% of rubbery material and 2 to 3% of nitrogenous water. In the lacquer, there are components such as butein and sulfuretin, .
[솔잎][pine needles]
비타민A를 많이 함유하고 있어 혈액을 깨끗하게 하고 고혈압을 예방하는 효과가 있으며, 간장질환, 위장질환, 신경계질환, 순환계질환과 피부보호에 효과가 있다. 또한 중풍, 동맥경화증, 고혈압, 당뇨병같은 노인성질환을 예방하는 효과도 있다. It contains a lot of vitamin A, which cleanses the blood and prevents hypertension. It is effective in liver disease, gastrointestinal disease, nervous system disease, circulatory diseases and skin protection. It also has the effect of preventing geriatric diseases such as stroke, arteriosclerosis, hypertension and diabetes.
[쑥][Wormwood]
쑥에는 무기질과 비타민 함량이 많은 것이 특색이고, 특히 비타민C가 많아 감기 예방과 치료에 좋은 역할을 하기도 하며, 쑥은 복통, 토사, 지혈제로 쓰이고, 냉으로 인한 생리불순이나 자궁출혈 등에 효능이 놀라운 것으로 알려있는 것으로서 쑥에 들어있는 성분은 수분, 단백질, 탄수화물, 칼슘, 인철, 비타민A, C로 되어있다.Mugwort is characterized by a high content of minerals and vitamins, especially vitamin C, which plays a good role in prevention and treatment of cold. Mugwort is used as abdominal pain, soil, and hemostatic agent. The components of mugwort are water, protein, carbohydrate, calcium, iron, vitamin A and C.
본 발명은 천일염에 일정량의 옻을 혼합한 후 이를 대나무통 속에 넣고 황토로 밀봉하여 850℃의 장작불로 구운 1회 구운 죽염에 솔잎엑기스와 쑥엑기스를 혼합하여 숙성, 건조를 시킨다음 죽염고형체를 파쇄기로 180메시의 입자로 분말화시켜 기존 죽염에 비해 가격이 저렴한 죽염을 식당이나 각 가정에 조리용 생활 죽염으로 널리 공급하기 위한 것이다.In the present invention, a certain amount of lacquer is mixed with sun-dried salt, placed in a bamboo can, sealed with loess, mixed with pine needle extract and mugwort extract, baked at 850 ° C for 1 time, baked in a wood fire, aged and dried, It is made by crushing with 180 mesh particles to supply bamboo salt, which is cheaper than conventional bamboo salt, to be widely used as a living bamboo salt for cooking in restaurants or homes.
본 발명은 주원료인 1회 구운 죽염에 들어있는 대나무의 유효성분과 천일염의 미네랄성분이 합해져 건강에 매우 유익한 효과가 있고, 부원료로 혼합되는 옻, 솔잎엑기스, 쑥엑기스로 인하여 항산화 기능이 우수하고 짠맛이 줄어들어 섭취가 편한 이점이 있으며, 천일염은 양전위산화값이 +50~+100이내이나, 1회 구운 죽염은 음전위환원값이 -30~-100범위이내의 특성을 갖고 있는 것으로서, 본 발명은 1회 구운 죽염을 주원료로 조리용 죽염을 제조하므로서 기존 죽염에 비해 가격이 매우 저렴한 죽염을 식당이나 각 가정에 조리용 생활 죽염으로 널리 공급할 수 있는 장점이 있는 것이다.The present invention has a very beneficial effect on health by combining the active ingredient of bamboo contained in bamboo salt baked as the main raw material and the mineral component of sun-dried salt, and it has excellent antioxidative function and excellent salty taste due to oak extract, pine needle extract and mugwort extract, And the salt of bamboo roasted in one time has a characteristic of a negative reduction value within a range of -30 to -100, and the present invention is characterized in that 1 By producing bamboo salt for cooked bamboo salt, it is possible to widely supply bamboo salt, which is very cheap in price compared to existing bamboo salt, to living food bamboo salt for cooking and cooking in each home.
이하, 본 발명의 제조방법을 실시 예에 의하여 상세히 설명하면 다음과 같다. Hereinafter, the production process of the present invention will be described in detail with reference to Examples.
[실시 예][Example]
(제조공정)(Manufacture process)
1. 최고 품질의 국내산 천일염과 옻, 솔잎, 쑥을 구입하여 죽염원료로 준비한다. 1. Purchase the best quality domestic sun-dried salt, lacquer, pine needles and mugwort and prepare them as raw materials for bamboo salt.
2. 천일염 94중량%에 옻 3중량%를 혼합한 후 이를 대나무통 속에 넣고 지장수를 뿌린 후 소나무장작불로 850℃의 고열에서 구워 97중량%의 1회 구운 죽염을 제조한다.2. A mixture of 3 wt% of lacquer in 94 wt% of the salt of the sun, 94 wt% of the lacquer in the bamboo can, sprinkle with water, and bake at 850 ° C in a high temperature of pine wood to prepare a baked bamboo salt of 97 wt%.
3. 물 5L에 건조된 솔잎분말 500g을 넣어 혼합교반시킨다음 60℃의 물에 6시간 침지를 시켜 약 3.5L의 솔잎엑기스를 추출한다.3. Add 500 g of dried pine leaf powder to 5 L of water, mix and agitate, and immerse in 60 ° C water for 6 hours to extract about 3.5 L pine needles.
4. 상기 3공정에서 추출된 솔잎엑기스 1중량%에 97중량%의 1회 구운 죽염분말을 혼합시킨 다음 70℃에서 6시간 1차 숙성 및 건조를 시킨다.4. One part by weight of pine needle extract extracted from the above three steps is mixed with 97% by weight of the first baked bamboo salt powder, and then the mixture is first aged at 70 ° C for 6 hours and dried.
5. 상기 4공정에서 1차 숙성건조된 제품에 생쑥을 착즙한 쑥엑기스 2중량%를 혼합교반한 후 90℃에서 12시간 2차 숙성 및 건조를 시킨다.5. In step 4, 2% by weight of mugwort extract is mixed and stirred in the first aged dried product, followed by secondary aging and drying at 90 ° C for 12 hours.
6. 상기 5제조공정에 의해 제조된 본 발명의 조리용 죽염을 용량별로 용기에 담아 포장을 한 후 저렴한 가격으로 시중에 출하시킨다.6. The bamboo salt for cooking according to the present invention prepared by the above-mentioned 5 manufacturing processes is packed in containers by volume and then shipped to the market at an inexpensive price.
삭제delete
상기와 같은 공정을 거쳐 제조되는 본 발명의 조리용 죽염은 죽염에 들어있는 대나무의 유효성분과 천일염의 미네랄성분이 합해져 건강에 매우 유익한 효과가 있고, 죽염에 혼합된 솔잎엑기스와 쑥엑기스로 인하여 항상화기능이 우수하고 짠맛이 줄어들어 섭취가 편한 이점이 있으며, 천일염은 양전위+산화값을 갖지만 1회 구운 죽염은 음전위-환원값을 갖는 특성이 있으므로 본 발명의 1회 구운 죽염은 기존 죽염에 비해 가격이 매우 저렴하므로 식당이나 각 가정에 조리용 생활 죽염으로 널리 공급할 수 있는 장점이 있는 것이다.The cooked bamboo salt of the present invention manufactured through the above process has a very beneficial effect on health because the effective ingredient of bamboo contained in bamboo salt and the mineral ingredient of the sun salt are combined, and the pine needle extract and mugwort extract, which are mixed in bamboo salt, The bamboo salt baked once has a characteristic of having a negative potential-reduction value. Therefore, the one-time baked bamboo salt of the present invention is more expensive than the conventional bamboo salt It is very cheap, so it can be widely used as a living bamboo salt for cooking in restaurants and homes.
Claims (2)
(b). 천일염 94중량%에 옻 3중량%를 혼합한 후 이를 대나무통 속에 넣고 지장수를 뿌린 후 소나무장작불로 850℃의 고열에서 구워 97중량%의 1회 구운 죽염을 제조하는 단계,
(c). 물 5L에 건조된 솔잎분말 500g을 넣어 혼합교반시킨다음 60℃의 물에 6시간 침지를 시켜 약 3.5L의 솔잎엑기스를 추출하는 단계,
(d). 상기 (c)단계 공정에서 추출된 솔잎엑기스 1중량%에 (b)단계의 97중량%의 1회 구운 죽염분말을 혼합시킨다음 70℃에서 6시간 1차 숙성 및 건조를 시키는 단계,
(e). 상기 (d)단계 공정에서 1차 숙성 및 건조된 제품에 생쑥을 착즙한 쑥엑기스 2중량%를 혼합교반한 후 90℃에서 12시간 2차 숙성 및 건조를 시키는 단계,
(f). 상기 (e)단계 공정을 거쳐 제조된 죽염을 용량별로 용기에 담아 포장을하여 조리용 죽염으로 출하시키는 것을 특징으로 하는 1회 구운 죽염을 주원료로 한 조리용 죽염의 제조방법.(a). Purchase domestic domestic sun salt, lacquer, pine needles and mugwort and prepare them as cooking bamboo salt raw materials,
(b). Mixing 3 wt.% Of lacquer with 94 wt.% Of the salt of mannitol, putting it in a bamboo can, sprinkling with water, and baking it at 850 ° C in a high temperature with pine wood to prepare a baked bamboo salt of 97 wt.
(c). 500 g of dried pine leaf powder was added to 5 L of water, mixed and stirred, and then immersed in water at 60 캜 for 6 hours to extract about 3.5 L of pine needle extract,
(d). Mixing 1 wt% of the pine needle extract extracted from the step (c) with 97 wt% of the first baked bamboo salt powder of step (b), followed by primary aging and drying at 70 ° C for 6 hours,
(e). In step (d), 2% by weight of mugwort extract is mixed and stirred in the first aged and dried product, followed by secondary aging and drying at 90 ° C for 12 hours,
(f). The method for producing cooked bamboo salt according to claim 1, wherein the bamboo salt produced through the step (e) is packed in containers by volume and then shipped as cooked bamboo salt.
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