KR102332053B1 - Method for producing functional salt - Google Patents

Abstract

The present invention relates to a functional salt production method including: a roasting step of heating sea salt to a temperature between 600 degrees Celsius and 800 degrees Celsius to obtain roasted salt; a licorice extract acquisition step of obtaining a licorice extract by heating a licorice-water mixture to a temperature of 100 degrees Celsius or less; an aged and fermented licorice extract acquisition step of obtaining an aged and fermented licorice extract by adding the roasted salt to the licorice extract such that the licorice extract has a salinity between 2.5 wt% and 3.0 wt% and performing room-temperature aging and fermentation for 100 days or more; and a functional salt acquisition step of mixing the roasted salt and the aged and fermented licorice extract by spraying the aged and fermented licorice extract to the roasted salt and performing drying for moisture content ratio of 1 wt% or less to obtain licorice-containing functional salt.

Description

Functional salt manufacturing method {METHOD FOR PRODUCING FUNCTIONAL SALT}

The present invention relates to a salt production method, and more particularly, to a salt production method for producing functional salt using edible materials such as licorice.

Salt is used to give food a salty taste and is also used to extend the shelf life of food. When considering salt from a physiological point of view, sodium chloride (NaCl), a major component of salt, is physiologically essential for animals. Specifically, the sodium chloride maintains a constant osmotic pressure of body fluids in the human body, and is involved in acid-base balance of body fluids as a buffer material. In addition to promoting metabolism, it is an important component constituting alkaline digestive juices such as bile juice, pancreatic juice or intestinal juice, and chlorine, another component of sodium chloride, constitutes gastric juice.

Examples of the salt include sea salt, rock salt, refined salt, re-salt, dehydrated salt, and processed salt, and it is known that the mineral content differs depending on the type of salt. In other words, rock salt and refined salt, which are consumed by most people around the world, have a sodium chloride content of more than 99%, but almost no minerals such as K, Ca, and Mg. It is reported to contain a large amount of mineral components such as Mg.

Rock salt is the most used salt in the world, and refined salt is salt obtained by extracting only sodium chloride using an ion exchange membrane by drawing in seawater. It has been reported to cause various diseases.

Sea salt is salt produced by concentrating seawater. More specifically, it refers to salt produced by evaporating water or moisture from seawater using natural forces such as wind and sunlight in a salt field, and has a thick, translucent hexagonal crystal. has Sea salt is rich in minerals such as calcium, magnesium, zinc, potassium, and iron. It is reported that the sea salt produced in the tidal flats of the west coast of Korea contains about 85% by weight of sodium chloride based on the weight of the total sea salt, but contains a large amount of minerals such as K, Ca, or Mg.

In Korea, sea salt is recognized as a food rather than a mineral, and its use as salt used for cooking food at home is increasing. In addition, as described above, the sea salt produced in the tidal flat salt fields of the west coast of Korea is rich in minerals and has been confirmed to have various functions. .

As people's interest in health increases, more and more people are eating functional salt such as bamboo salt instead of sea salt to prevent adult diseases such as high blood pressure, obesity, and arteriosclerosis, and to maintain a healthier life. Functional salt such as bamboo salt There is a growing interest in

In general, bamboo salt is made by filling a bamboo barrel with salt and then baking it nine times. When the bamboo barrel filled with salt is heated to high temperature and baked, the bamboo barrel becomes ashes and the salt melts and hardens into a salt pillar. At this time, grind the salt pillars into powder, put them in a new bamboo barrel, and then repeat the heating process 8 times. As the salt filled in the bamboo barrel is repeatedly fired, bamboo salt is obtained by adsorbing the bamboo components into the salt, changing the salt molecules and changing the minerals.

Conventional bamboo salt manufacturing method used a method of stacking bamboo salt filled with salt on a shelf made using an iron pot, drum, or rebar, and firing under a direct fire using wood, gas, petroleum, etc. under the shelf.

Regarding the manufacturing method of bamboo salt, Patent Registration No. 10-0185017 states that a layer of loess soil is deposited on the outer circumferential surface of the bamboo barrel so that the bamboo barrel is indirectly heated at a high temperature so that the bamboo salt is not destroyed and all of the bamboo salt is contained in the sun-dried salt. In order to do this, the sun-dried salt (2) is put in the upper part of the bamboo barrel (1) cut to a certain length in a full state, and after the process of closing the upper inlet with rosin (3), the outer peripheral surface of the bamboo barrel (1) is removed. The bamboo tube (1) is immersed in the red clay soil layer (5) by rotating and fixing the straw rope or arrowroot vine (4) and then depositing the loess soil layer (5) on the outer circumferential surface of the bamboo tube (1) to a certain thickness. After making the state, put it in the heating furnace (6) and heat it at a temperature of about 1,200°C to 1,500°C for 10 to 13 hours so that the bamboo barrel and the young cord or arrowroot vine are completely lost, and then cut the loess soil layer (5). A method for producing bamboo salt is disclosed in which the salt containing the tabasheer inside is extracted again, and the above process is repeated 9 times as is known, and then the formed solid is pulverized into a powder state to prepare bamboo salt.

In addition, in Patent Registration No. 453206, a bamboo salt roaster made of yellow earth is filled with raw salt and bamboo, and raw salt is placed on the bottom, and the bamboo salt roaster is placed in a kiln and heated at a low temperature of 100℃ for 48 hours to ripen the raw salt. , a method for producing bamboo salt in which the temperature of a kiln is heated to 1,300-1,500° C. for 6 hours to melt after aging is disclosed.

However, according to the conventional bamboo salt manufacturing method, due to incomplete combustion of bamboo, a lot of harmful gases such as carbon monoxide, carbon dioxide, dioxin, and chlorine gas are generated. can

In addition, in the conventional method for producing bamboo salt, bamboo salt is prepared by mixing bamboo and salt and heating it at a high temperature. However, according to such a conventional manufacturing method, there is a concern that a large amount of nutrients contained in bamboo are all burned during the process of burning bamboo components and dioxin, a carcinogen, is generated. That is, according to the manufacturing method of the prior art, the bamboo salt that is beneficial to the human body does not remain in the bamboo salt, but dioxins that are harmful to the human body may be generated. In fact, in 2002, dioxins were detected in some bamboo salt products, causing serious anxiety among consumers.

In Korea, microplastics were detected in solar salt for the first time in 2018, and according to a survey by the National University of Mokpo, 6 types of domestic and foreign solar salts marketed in Korea were analyzed from March 2017 to January 2018, and microplastics in all 6 types were analyzed. It was reported that plastic was detected. As such, while sea salt is rich in minerals, it also contains impurities such as microplastics, so there is a concern that not only minerals but also impurities such as microplastics may be ingested when the sea salt is ingested.

In addition, there is a need for a method for producing functional salt, such as bamboo salt, using bamboo, as well as a method for producing functional salt beneficial to the human body using various edible materials.

The problem to be solved by the present invention is to solve the problems of the prior art, and while maintaining a high mineral content, impurities that adversely affect the human body such as dioxins and microplastics are removed as much as possible, and ingredients beneficial to the human body To provide a method for manufacturing added functional salt.

Functional salt manufacturing method according to an embodiment of the present invention, a roasting step of heating the sea salt to a temperature between 600 ℃ ~ 800 ℃ to obtain the baked salt; Licorice extract obtained by heating the licorice mixture mixed with licorice and water to a temperature of 100° C. or less to obtain licorice extract; 10 wt% to 20 wt% of the licorice extract and 80 wt% to 90 wt% of water are mixed, and the roasted salt is added to the licorice extract so that the licorice extract has a salinity of between 2.5 wt% to 3.0 wt% and room temperature Acquiring aged and fermented licorice extract to obtain aged and fermented licorice extract by aging and fermenting for more than 100 days; Mixing the roasted salt and the aged fermented licorice extract by spraying the aged fermented licorice extract to the roasted salt in a ratio of 80% by weight to 90% by weight of the roasted salt and 10% by weight to 20% by weight of the aged fermented licorice extract, , it may include a functional salt acquisition step of obtaining a functional salt containing licorice by drying so that the moisture content ratio is 1% by weight or less.

In one embodiment, the licorice extract step is a mixing step of mixing 10% by weight to 20% by weight of licorice and 80% by weight to 90% by weight of water in a water bath; A first heating step of heating the licorice mixture in which licorice and water are mixed at a temperature between 60°C and 80°C in a water bath for 100 hours or more; and a second heating step of removing the licorice from the water bath and heating the water bath to a temperature between 60° C. and 80° C. so that the solution in the water bath ranges from 20% to 30% of the original weight.

In one embodiment, a functional additive material containing at least one of bamboo, bamboo shoots, bamboo shoots, pine trees, pine flowers, mulberry, mulberry, sea bamboo shoots, red ginseng, ginseng, stevia, crab shells, turmeric and seaweed and water mixed functionality a functional additive extract obtaining step of heating the addition mixture to a temperature of 100° C. or less to obtain a functional additive extract; And Aged fermentation functional additive extract is obtained by adding the roasted salt to the functional additive extract so that the functional additive extract has a salinity between 2.5 wt% and 3.0 wt%, and aging and fermenting at room temperature for more than 100 days. The method further comprises an acquisition step, wherein in the functional salt acquisition step, the roasted salt and the extract mixture are mixed by spraying an extract mixture of the aged fermented licorice extract and the aged fermented functional additive extract to the roasted salt, and the water content ratio is 1 % or less, it is possible to obtain functional salt containing licorice and functional additive materials.

In one embodiment, in the step of obtaining the functional salt, the extract mixture sprayed on the roasted salt is 10% by weight to 20% by weight of the aged fermented licorice extract and 80% by weight to 90% by weight of the aged and fermented functional additive extract may have been

In one embodiment, the step of obtaining the functional additive extract comprises a mixing step of mixing 10 wt% to 50 wt% of the functional additive material and 50 wt% to 90 wt% of water in a water bath; a first heating step of heating the functional additive mixture in which the functional additive material and water are mixed at a temperature between 60°C and 100°C in a water bath for 2 hours to 100 hours; and a second heating step of removing the functional additive material from the water bath and heating the water bath to a temperature between 60° C. and 100° C. until the solution in the water bath is in the range of 20% to 30% of the original weight. .

In one embodiment, the salt roasting step includes: a salt water acquisition step of mixing the sea salt with water in a first salt water tank to obtain salt water having a salinity of 22 wt% to 25 wt%; By moving the brine to the second brine tank through a connection pipe connecting the first brine tank and the second brine tank, the brine contained in the brine by the first filter and the second filter sequentially installed in the connection pipe Filtering impurities, moving to the second brine tank with a third filter installed on the bottom, filtering the sediment deposited on the bottom of the tank by the third filter to obtain filtered brine at the top of the second brine tank removing impurities; And after heating the filtered brine to 90 ℃ ~ 100 ℃ so that salt is generated using an evaporator, the resulting salt is roasted at a temperature between 400 ℃ ~ 800 ℃ for 10 minutes to 5 hours to obtain baked salt It may include a step of obtaining a baked salt.

In one embodiment, the water mixed with the functional additive material in the step of obtaining the functional additive extract may include loess water collected by separating water on the precipitated loess after mixing and stirring water and loess.

In one embodiment, the loess Jijangsu, a mixing step of mixing and stirring 20% by weight to 30% by weight of loess in 70% by weight to 80% by weight of water; A precipitation step of precipitating the loess by leaving the loess mixture of water and loess for 24 hours or more after the mixing step; And after the precipitation step, it can be obtained by a method comprising a separation step of separating 50% to 60% of the loess long water of the total height of the loess mixture from the top of the loess mixture in the container.

In one embodiment, the method may further include grinding the functional salt and separating it by size of the salt.

In one embodiment, in the functional salt acquisition step, mixing the roasted salt and the aged fermented licorice extract by spraying the aged fermented licorice extract to the roasted salt may be performed two or more times.

In one embodiment, in the step of obtaining the functional salt, mixing the salt and the extract mixture by spraying the extract mixture to the salt baked may be performed two or more times.

According to an embodiment of the present invention, an extract is obtained from an edible material such as licorice, and the obtained extract is aged and fermented, and then sprayed and dried in baked salt, while maintaining a high mineral content, adverse effects on the human body such as dioxins and microplastics There may be provided a method for producing functional salt in which impurities affecting the body are removed, and a large amount of high-concentration functional ingredients beneficial to the human body are added.

1 shows a flowchart of a method for manufacturing functional salt according to an embodiment of the present invention.
Figure 2 shows a process flow diagram of the salt roasting step of the functional salt manufacturing method according to an embodiment of the present invention.
Figure 3 shows a flowchart of a method for manufacturing functional salt according to a second embodiment of the present invention.
Figure 4 shows a flow chart of a method for obtaining loess jangsu used in the functional salt manufacturing method according to the second embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

Examples of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art, and the following examples may be modified in various other forms, and the scope of the present invention is as follows It is not limited to an Example. Rather, these examples are provided so that this disclosure will be more thorough and complete, and will fully convey the spirit of the invention to those skilled in the art.

1 shows a flowchart of a method for manufacturing functional salt according to an embodiment of the present invention.

1, the functional salt manufacturing method according to the first embodiment of the present invention includes a salt roasting step (S11), a licorice extract obtaining step (S12), an aging fermentation licorice extract obtaining step (13), and a licorice-containing functional salt obtained It may include step S14.

이하의 온도로 가열하여 감초 액기스를 취득할 수 있다.In the salt roasting step (S11), the sea salt is heated to a temperature between 600 °C and 800 °C to obtain baked salt. In the licorice extract obtaining step (S12), 100 licorice mixture mixed with licorice and water

Licorice extract can be obtained by heating to the following temperature.

Specifically, the licorice extract step (S12) includes a mixing step of mixing 10 wt% to 20 wt% of licorice and 80 wt% to 90 wt% of water in a water bath, and a licorice mixture in which licorice and water are mixed in a water bath at 60 A first heating step of heating at a temperature between ℃ ~ 80 ℃ for more than 100 hours, and remove the licorice from the bath until the solution in the bath is in the range of 20% ~ 30% of the original weight in order to obtain a high-concentration licorice extract A second heating step of heating the water bath to a temperature between 80°C and 100°C may be included.

In the aging fermentation licorice extract obtaining step (13), the salt obtained in the salt roasting step (S11) is added to the licorice extract so that the licorice extract obtained in the licorice extract obtaining step (S12) has a salinity between 2.5 wt% and 3.0 wt% and aged and fermented at room temperature for more than 100 days to obtain aged and fermented licorice extract. The addition of roasted salt to the licorice extract in the aging fermentation licorice extract obtaining step 13 is to prevent the licorice extract from decaying when the licorice extract is aged and fermented for a long time.

When edible materials such as licorice are aged and fermented, the cell wall of the edible material is destroyed or weakened by the enzymatic action of various microorganisms even without heat treatment at high temperature, so that useful components inside the cell can be easily extracted, and the stimulant smell or taste of the edible material You can get the effect of relieving the back. Aging fermentation may be performed while supplying oxygen. This is to facilitate the growth of aerobic microorganisms in the mixture, and may be performed using a fermenter. By aging fermentation, components that reduce flavor (taste or smell) among the components of licorice are decomposed or converted, so that the aged fermentation extract is not too irritating and exhibits a soft taste and aroma.

In the licorice-containing functional salt acquisition step (S14), the aged fermented licorice extract obtained in the aged fermented licorice extract obtained step (13) in the roasted salt obtained in the salt roasting step (S11) is mixed with 80 wt% to 90 wt% of water and the aged fermentation Mixing licorice extract at a ratio of 10% by weight to 20% by weight, and spraying the roasted salt to the extent that the grain size of the roasted salt does not melt while operating the stirrer (mixer) to mix the roasted salt and the aged fermented licorice extract, and a dryer with a stirring function Functional salt containing licorice can be obtained by drying at a temperature of 60°C to 80°C so that the water content ratio is 1% by weight or less. In the licorice-containing functional salt acquisition step (S14), the roasted salt is put in a mixer, and the aged fermented licorice extract can be uniformly sprayed on the roasted salt in an amount such that the roasted salt does not melt.

In addition, in the functional salt acquisition step (S14), by stirring, spraying and drying the aged fermented licorice extract twice or more to add a large amount of licorice component, it is possible to obtain a functional salt containing a high concentration of licorice component.

Licorice-containing functional salt obtained in the obtaining step (S14) of licorice-containing functional salt is put in a grinder and pulverized, and then classified into two or more types using a sieve to suit the size of the classified salt for food addition, tableting, bathing, It can be used for toothpaste, soap, etc.

The sweet taste of licorice alleviates the strong salty taste of salt, and accordingly, when salt with licorice is not added to the dish and only salt is consumed, the consumer can consume salt without any objection. The sweetness of licorice works synergistically with the saltiness of salt to create a umami taste.

In addition, since the amount of licorice extract added is small, the salinity of functional salt is not affected by the addition of licorice extract. In the functional salt prepared by the salt manufacturing method according to the first embodiment of the present invention, since licorice adds umami to the salt, adding licorice-containing functional salt to pork dishes or fish dishes is unique to pork or fish. It neutralizes miscellaneous odors and fishy smell and softens the aesthetics, adding to the umami taste of dishes.

Figure 2 shows a process flow diagram of the salt roasting step (S11) of the functional salt manufacturing method according to an embodiment of the present invention. Referring to FIG. 2 , the process of the roasting step S11 may include a brine acquisition step S111 , an impurity removal step S112 , and a roasted salt acquisition step S113 .

In the brine acquisition step (S111), brine having a salinity of 22 wt% to 25 wt% may be obtained by mixing sea salt and water in the first brine tank. In the impurity removal step ( S112 ), precipitates, impurities, etc. may be removed from the obtained brine. In the baked salt acquisition step (S113), the brine from which impurities are removed is heated to 90° C. to 100° C. so that salt is generated using an evaporator, and then the generated salt is heated to a temperature between 400° C. and 800° C. for 10 minutes to 5 minutes. Baked salt can be obtained by time heating (roasting).

In the impurity removal step (S112), the brine obtained in the brine acquisition step (S111) is moved to the second brine tank through a connection pipe connecting the first brine tank and the second brine tank, and the first brine solution sequentially installed in the connection pipe The impurities contained in the brine are filtered by the filter and the second filter, moved to the second brine tank with the third filter installed on the bottom, and the sediment deposited on the bottom of the tank by the third filter is filtered to the second Filtered brine at the top of the brine tank can be obtained.

Salt generated in the baked salt acquisition step (S113) may be roasted by a kiln or rotary roasting device. When the resulting salt is put in a kiln and roasted, it is heated in the kiln at a temperature between 600°C and 800°C for 3 to 5 hours to obtain baked salt. In addition, when the resulting salt is put in a rotary roasting device and roasted, the roasted salt can be obtained by heating it for 10 minutes to 3 hours at a temperature between 400° C. to 600° C. in the rotary roasting device.

The rotary roasting apparatus may be configured to include a cylindrical drum extending in a central axis direction and a heating tube passing through the central axis. The heat energy of the gas burner can roast the salt in the cylindrical drum through the heating tube in the cylindrical drum disposed to pass through the central axis of the cylindrical drum. A plurality of mixing blades extending in the central axis direction from the inner wall surface of the cylindrical drum are installed inside the cylindrical drum, and the mixing blades may extend in the longitudinal direction from one end of the cylindrical drum to the other end. In addition, the central axis and the ground of the cylindrical drum of the rotary roasting device may form an angle of 20 to 25 degrees, and accordingly, the salt injected into one end of the cylindrical drum may be roasted while slowly descending to the other end.

Using the brine filtered by the filter installed in the connection pipe between the first and second brine tanks and the second brine tank is to remove heavy metals or suspended solids contained in the sea salt prior to the salt roasting process to obtain more refined baked salt is to get If salt is obtained from the filtered brine by an evaporator and the obtained salt is roasted using a kiln or a rotary roasting device, all heavy metals, pollutants and harmful substances contained in the sea salt are calcined to obtain clean salt. According to this manufacturing method, it is possible to obtain salt from which harmful components are additionally removed than in the prior art.

Figure 3 shows a flowchart of a method for manufacturing functional salt according to a second embodiment of the present invention.

Referring to Figure 3, the functional salt manufacturing method according to the second embodiment of the present invention is a salt roasting step (S21), a licorice extract obtaining step (S22), an aging fermentation licorice extract obtaining step (23), a functional additive extract obtaining step (S24), the aging fermentation functional additive extract may include a step (S25) and a functional salt acquisition step (S26).

The salt roasting step (S21), the licorice extract obtaining step (S22) and the aging fermentation licorice extract obtaining step 23 are the salt roasting step (S11), the licorice extract obtaining step (S12) of the functional salt manufacturing method according to the first embodiment And since it is the same as the aging fermentation licorice extract obtaining step (13), salt roasting step (S11), licorice extract with respect to the salt roasting step (S21), the licorice extract obtaining step (S22) and the aging fermentation licorice extract obtaining step (23) The description of the step (S12) and the aging fermentation licorice extract obtaining step (13) may be referred to.

In the functional additive extract step (S24), the functional additive mixture in which the functional additive material and water are mixed is heated in a water bath at a temperature of 100 ° C. or lower for 2 to 100 hours (for a long time in the case of bamboo with a hard texture of the additive material, In the case where the texture of the additive material is soft, such as bamboo shoots, the functional additive extract can be obtained by removing the functional additive material after heating for a short time). In addition, it is possible to obtain a high-concentration functional additive extract by boiling the extract containing the high-concentration additive component at 80°C to 100°C so that it is in the range of 20% to 30% of the original weight of the solution of the water bath.

The functional additive material may include one or more of bamboo, bamboo shoots, bamboo shoots, pine trees, pine flowers, mulberry trees, mulberry, sea bamboo shoots, red ginseng, ginseng, stevia, crab shells, turmeric and seaweed.

Bamboo bark, branches, leaves, shoots, and endothelial porridge have been used as herbal medicines since ancient times. In particular, bamboo leaves, called bamboo leaves, have been used as folk remedies for fever, blood loss, stroke or hypertension, and are reported to have antioxidant activity, bactericidal activity, antifungal activity and anticancer effect. In addition, if bamboo shoots have been reported to be effective in relieving phlegm, neurological headaches, dizziness in pregnant women, and acute infectious diseases, Donguibogam prevents constipation, antipyretic action, hangover relieving, blood cleansing action, diuretic action, stress, insomnia, obesity and hypertension. It has been described as being effective.

Joritdae is the smallest of all bamboos and grows wild in the mountains of central and southern Korea. It has been reported that bamboo has the strongest weakness among bamboos, so it is effective in reducing heat and detoxifying poison, removing phlegm and urination, treating inflammation, and suppressing cancer cells.

Pine has sterilization effect, antioxidant effect, suppression of harmful substance production, immunity enhancement, wound healing, pore contraction, cleaning effect, cell regeneration, epidermal formation, skin whitening, skin vitality, hemostasis, blood purification, blood circulation, detoxification, It is reported to have digestive aid, metabolism promotion, cardiac peripheral vasodilation action, and anti-allergic action.

Pine pollen is the pollen of pine trees, and it has a peculiar smell and is oily and sweet. It has been reported that pine flower powder is effective for dizziness, stomach pain due to weak stomach, old dysentery, sore throat, and traumatic bleeding.

Mulberry uses its pharmacological action in oriental medicine to treat mumps, pulmonary tuberculosis, chronic low back pain, bruises, acute arthritis, sore throat, tonic, paralysis, diuresis, and cough. It plays a role in removing waste products from the blood vessels, and treats and prevents diseases such as stroke, obesity, arthritis, edema, seawater, and asthma. It is said to be eliminated.

Mulberry is the fruit of the mulberry or wild mulberry tree. Oddi contains anthocyanin, which is effective in preventing aging and improving eyesight, and has excellent antioxidant activity. Oddi contains glucose, fructose, citric acid, malic acid, tannin, pectin, vitamins (A, B1, B2, D), calcium, and iron. In particular, mulberry is known as a tonic and improves the functions of intestines, liver and kidneys. Odi has the effect of quenching thirst, softening joints, and breaking down alcohol. Odi has hematopoietic properties, so it is also used to treat rheumatism, and has the effect of lowering blood sugar and cholesterol.

Hae bamboo shoot refers to the new shoots of a palm tree called Nipa Palm. As a nutritional component, Hae bamboo shoot contains more than 5 times the daily required amount of vitamin E, and also contains abundant saponins, unsaturated fatty acids, vitamin A, beta-carotene, and minerals. In addition, it is known that the polyphenol content, which is an antioxidant component, is very high.

Effects of ginseng on the central nervous system, anticarcinogenic and anticancer activity, immune function regulation, antidiabetic activity, hepatic enhancement, cardiovascular disorder and anti-arteriosclerosis, blood pressure control, menopausal disorder improvement and osteoporosis , it is reported to have anti-stress and anti-fatigue effects, antioxidant activity and anti-aging effects.

Red ginseng is steamed and dried raw ginseng (fresh ginseng) by steaming or other methods. After steaming fresh ginseng, a browning reaction occurs in the drying process, resulting in light yellowish brown to reddish brown color. It is reported that red ginseng exhibits superior efficacy than white ginseng in terms of its effect on enzyme activity.

Stevia (stevia) is a dicotyledonous perennial herb of a tropical plant of the order Asteraceae. It grows in the mountainous areas of the borders of Paraguay, Argentina, and Brazil in South America. Stevia leaves contain 6-7% by weight of stevioside, a sweetener, and stevioside is 200-300 times sweeter than sugar. In addition, it is reported that stevia contains polyphenols, which acts as an antioxidant, lowers blood pressure, and provides psychological stability by regulating blood sugar.

Crab shells contain chitosan, and in 1986 the Ministry of Education, Culture, Sports, Science and Technology (MEXT) conducted a comprehensive study on the basics and applications of chitin and chitosan and related enzymes. , has been reported to be effective in skin care, etc.

Hizikia fusiforme (Hizikia fusiforme) is a type of seaweed rich in complex polysaccharides, minerals, and dietary fiber, and is mass-produced in Jeju and Wando waters in Korea. Hibiscus is rich in minerals such as calcium, iron, phosphorus, potassium and urea and minerals such as calcium, iron, phosphorus, potassium, and urea, which purify the blood and prevent arteriosclerosis. It is reported to have potentiating and antioxidant properties.

In the functional salt manufacturing method according to the second embodiment of the present invention, it is possible to provide a functional salt exhibiting the efficacy and effect of the functional additive material by adding an ingredient beneficial to the human body to the salt using the functional additive material.

The functional additive extract obtaining step (S24) includes a mixing step of mixing 10% by weight to 50% by weight of the functional additive material and 50% by weight to 90% by weight of water in a water bath, and a functional additive mixture in which the functional additive material and water are mixed. A first heating step of heating in a water bath at a temperature between 80° C. and 100° C. for 2 hours to 100 hours depending on the additive material, removing the functional additive material from the water bath, and adding 20% to 30% of the original weight of the solution in the water bath It may include a second heating step of heating the bath to a temperature between 80 ℃ ~ 100 ℃ until the range.

In the aging fermentation functional additive extract obtaining step (S25), the functional additive extract obtained in the functional additive extract obtaining step (S24) has a salinity between 2.5% and 3.0%, so that the functional additive extract has a salt roasting step (S21). Aged fermentation functional additive extract can be obtained by adding and aging fermentation at room temperature for more than 100 days. The addition of roasted salt to the functional additive extract in the aging fermentation functional additive extract acquisition step (S25) is to prevent the functional additive extract from decaying when the functional additive extract is aged and fermented for a long period of time.

When functional additive materials such as bamboo are aged and fermented, the cell walls of edible materials are destroyed or weakened by the enzymatic action of various microorganisms even without heat treatment at high temperatures, so that useful components inside the cells can be easily extracted, and the stimulant aroma of functional additives The effect of alleviating the taste or the like can be obtained. Aging fermentation may be performed while supplying oxygen. This is to facilitate the growth of aerobic microorganisms in the mixture, and may be performed using a fermenter. By aging fermentation, components that reduce flavor (taste or smell) among the ingredients of functional additives are decomposed or converted so that the aged fermentation extract is not too irritating and exhibits a soft taste and aroma.

In the functional salt acquisition step (S26), the aged fermented licorice extract obtained in the aged fermented licorice extract obtained step (S23) and the aged fermented functional additive extract obtained in the aged fermented functional additive extract obtained step (S23) are mixed, and salt The roasted salt obtained in the roasting step (S21) is sprayed while operating the stirrer (mixer) so that the grain size of the roasted salt is maintained without melting, and dried at 60 ° C to 80 ° C in a dryer with a stirring function so that the water content ratio is 1% or less It is possible to obtain functional salt containing licorice and functional additives.

The content ratio of salt baked in the functional salt acquisition step (S26), bamboo and licorice may vary depending on the amount of hot water of licorice and bamboo material at the time of preparing the extract. In addition, in order to add a large amount of aged fermentation functional extract, it is possible to obtain high concentration functional salt by spraying and drying it twice or more.

In one embodiment, the extract mixture sprayed on the roasted salt can be obtained by mixing 10 wt% to 20 wt% of the aged fermented licorice extract and 80 wt% to 90 wt% of the aged fermentation functional additive extract. In the functional salt acquisition step (S26), the roasted salt may be put into the mixer and the extract mixture may be uniformly sprayed on the baked salt in an amount such that the roasted salt does not melt.

Functional salt containing licorice and functional additives is placed in a grinder and divided into two or more types using a lightly crushed body. can be used

In the conventional method for producing bamboo salt, bamboo salt is obtained by sintering bamboo or bamboo vinegar together with salt at a high temperature of 1000° C. or higher and repeating this process several times. , there was a possibility that the carbon contained in bamboo was incompletely burned during the firing process to generate dioxins.

According to the above embodiment of the present invention, sea salt is heated to a high temperature to obtain baked salt, bamboo is heated with water to obtain bamboo extract, and after aging and fermentation with roasted salt, the obtained baked salt, aged fermentation Functional salt is prepared by mixing and drying bamboo extract and aged fermented licorice extract. That is, by performing the step of heating the salt and the step of obtaining the bamboo extract as separate steps without heating the salt together with the bamboo at a high temperature, the present invention can suppress the generation of dioxins during the heating process of the bamboo. Therefore, according to the above embodiment of the present invention, it is possible to obtain a functional salt containing bamboo and licorice components from which impurities such as dioxins and microplastics are removed while maintaining a high mineral content.

Also, in one embodiment, the method for producing bamboo salt may further include a step of obtaining tablet bamboo salt by injecting the bamboo salt into a pill-shaped mold and then tableting to obtain pill-shaped bamboo salt. Specifically, after the bamboo salt is pulverized to a particle size of 1 mm or less, the bamboo salt is injected into a pill-shaped mold using a tableting machine, and purified bamboo salt can be obtained.

In consideration of the loss in the tableting machine, it is preferable to input a somewhat larger amount than the weight of one desired purified bamboo salt. During operation of the tableting machine, it is necessary to check whether or not tablet bamboo salt of a certain weight is produced from time to time. The pressure to be printed in tablet form by the tableting machine can be changed in various ways according to conditions such as the size of the tablet bamboo salt, humidity and temperature in the surrounding environment. A tableting machine used in conventional pharmaceutical technology may be used. After the tableting process by the tableting machine, the product can be released through inspection and packaging.

In one embodiment, the water mixed with the functional additive material in the functional additive extract obtaining step (S24) of the functional salt manufacturing method of the present invention may include ocher water. The loess water can be collected by mixing and stirring water and loess, and then separating the water on the precipitated loess. Mineral components can be additionally supplied to bamboo salt by mixing ocher jijang water with the bamboo mixture.

Because loess is made by weathering stones, it has the far-infrared emitting effect and strong sterilizing power of stones containing mica. It has the effect of detoxifying poisonous mushrooms, poisonous pesticides and puffer roe poisoning, and has strong neutralizing, decomposing and revitalizing power.

Red clay water contains the good ingredients of ocher, which purifies the blood, normalizes the hormone secretion of the body's endocrine glands, separates and discharges harmful ingredients to the human body, and maintains the acidified constitution with weak alkaline body fluids, skin beautification and relief from constipation. It has been reported to be effective.

Figure 4 shows a flow chart of a method for obtaining loess jangsu used in the functional salt manufacturing method according to the second embodiment of the present invention. Referring to FIG. 4 , the method for obtaining loess jjang water may include a mixing step (S41), a precipitation step (S42) and a separation step (S43).

In the mixing step (S41), 70% by weight to 80% by weight of water and 20% by weight to 30% by weight of loess may be mixed and stirred. In the precipitation step (S42), after the mixing step (S41), the loess mixture of water and loess can be left as it is for 24 hours or more to precipitate loess. In the separation step (S43), after the precipitation step (S42), it is possible to separate 50% to 60% of the loess water from the top of the loess mixture in the container to the total height of the loess mixture.

Hereinafter, the present invention will be described in more detail through specific examples. However, these examples are for illustrative purposes of the present invention, and the scope of the present invention is not limited to these examples.

Example 1: Method for manufacturing licorice-containing functional salt

1. Salt Roasting Steps

1 kg of sea salt and 3 kg of water are mixed in a mixing tank to obtain brine with a salinity of 25% (salt water acquisition step). The brine obtained by precipitation (impurity removal step) was put in an evaporator and heated to 93° C. to obtain salt (re-salt), and then heated in a kiln at 700° C. for 5 hours to obtain baked salt (baked salt acquisition step).

2. Licorice Extract Acquisition Stage

Mix 15% by weight of licorice and 85% by weight of water in a water bath, decoction licorice water at 80 ° C. for 120 hours, remove licorice in the water bath, and then at 80 ° C. until 30% of the original weight of the solution in the water bath. The licorice extract was obtained by decoction.

3. Acquisition stage of ripening fermented licorice extract

Baked salt was added to the licorice extract so that the obtained licorice extract had a salinity of 3.0% by weight, put in a container, and aged at room temperature for 120 days to obtain an aged fermented licorice extract.

3. Acquisition of licorice-containing functional salt

Put 500 g of roasted salt in the mixer, and spray 75 g of aged fermented licorice extract while operating the stirrer (mixer) so that the grain size of the roasted salt does not melt during the moving and mixing process of the roasted salt, and a dryer with stirring function The functional salt containing licorice was obtained by drying at 70° C. so that the water content was 1% by weight or less.

Example 2: Method for preparing salt containing licorice and bamboo extract

First, roasted salt and aged fermented licorice extract were obtained according to the same process as in the roasting step and the aging fermented licorice extract of Example 1.

After cutting the bamboo that has grown for 4 to 5 years into chopstick-sized pieces, put 5 kg of bamboo and 10 kg of water in a water bath, heat the water at 90℃ for 100 hours, remove the king bamboo, and It was decocted at 90 degreeC so that it might become 25% by weight, and high concentration bamboo extract was obtained.

Baked salt was added to the bamboo extract so that the obtained bamboo extract had a salinity of 3.0% by weight, put in a container, and aged at room temperature for 120 days to obtain a bamboo aging fermentation extract.

Mix 80% by weight of aged fermented bamboo extract and 20% by weight of aged fermented licorice extract to make an extract mixture, put 500 g of roasted salt in the mixer, and the roasted salt moves in the mixer. As much as possible, 75 g of the extract mixture was sprayed while operating a stirrer (mixer), and dried at 70 ° C. in a dryer having a stirring function so that the moisture content was 1 wt% or less to obtain a licorice-containing functional salt.

Example 3: Manufacturing method of functional salt with added loess Jijangsu

The yellow soil water was obtained according to the following process. After mixing and stirring 80% by weight of water and 20% by weight of loess, the stirred loess mixture was left as it is for 50 hours to precipitate loess, and only clean water on top of the precipitated loess was separated to obtain loess water.

Then, using the obtained loess jijangsu instead of water in the step of acquiring bamboo extract of Example 2, bamboo extract was obtained, and functional salt with ocher jijangsu added by the same process as the functional salt manufacturing method of Example 2 has been acquired.

As described above, although the embodiments have been described with reference to the examples and drawings, various modifications and variations are possible from the above description by those of ordinary skill in the art. For example, components such as the described device may be combined or combined in a manner different from the described method, or replaced or substituted by other components or equivalents. Therefore, other implementations, other embodiments, and equivalents to the claims are also within the scope of the invention as set forth in the following claims.

Claims (11)

a roasting step of heating sea salt to obtain baked salt;
Licorice extract obtained by heating the licorice mixture mixed with licorice and water to a temperature between 60° C. and 80° C. for 100 hours or more to obtain licorice extract;
Acquisition of aged fermented licorice extract to obtain aged fermented licorice extract by adding the roasted salt to the licorice extract so that the licorice extract has a salinity between 2.5% by weight and 3.0% by weight and aging and fermenting it while supplying oxygen at room temperature for more than 100 days step;
Mix the roasted salt and the aged fermented licorice extract by spraying the aged fermented licorice extract into the roasted salt in an amount in which the roasted salt does not dissolve and the particle size of the roasted salt is maintained, and the moisture content ratio is 1% by weight or less Functional salt acquisition step to obtain functional salt containing licorice by drying at a temperature between 60℃ and 80℃
including,
The roasting step is
A brine acquisition step of mixing the sea salt with water in the first brine tank to obtain brine having a salinity of 22 wt% to 25 wt%
By moving the brine to the second brine tank through a connection pipe connecting the first brine tank and the second brine tank, the brine contained in the brine by the first filter and the second filter sequentially installed in the connection pipe Filtering impurities, moving it to the second brine tank with a third filter installed on the bottom, and filtering the sediment deposited on the bottom of the tank by the third filter to obtain filtered brine at the top of the second brine tank removing impurities; and
After heating the filtered brine to 90 ℃ ~ 100 ℃ so that salt is produced using an evaporator, the resulting salt is roasted in a rotary roasting device at a temperature between 400 ℃ ~ 800 ℃ for 10 minutes ~ 5 hours. Baked Salt Acquisition Steps to Acquire
includes,
The rotary roasting apparatus includes a cylindrical drum extending in the central axis direction and a heating tube passing through the central axis, and heat energy of the gas burner is transferred to the salt in the cylindrical drum through the heating tube in the cylindrical drum disposed to pass through the central axis of the cylindrical drum. Roasting the
A plurality of mixing blades extending in the central axis direction from the inner wall surface of the cylindrical drum are installed inside the cylindrical drum, and the mixing blades extend in the longitudinal direction from one end of the cylindrical drum to the other end,
The central axis and the ground of the cylindrical drum of the rotary roasting device is a functional salt manufacturing method having an angle in the range of 20 degrees to 25 degrees. According to claim 1,
The licorice extract step is,
A mixing step of mixing 10% by weight to 20% by weight of licorice and 80% by weight to 90% by weight of water in a water bath;
A first heating step of heating the licorice mixture in which licorice and water are mixed at a temperature between 60°C and 80°C in a water bath for 100 hours or more; and
A second heating step of removing the licorice from the water bath and heating the water bath to a temperature between 60° C. and 80° C. so that the solution in the water bath is in the range of 20% to 30% of the original weight.
Functional salt manufacturing method comprising a. According to claim 1,
A functional additive mixture in which water and a functional additive containing at least one of bamboo, bamboo shoots, bamboo shoots, pine, pine powder, mulberry, mulberry, sea bamboo shoots, red ginseng, ginseng, stevia, crab shells, turmeric and seaweed are mixed at 100°C a functional additive extract obtaining step of heating to the following temperature to obtain a functional additive extract; and
Aged fermentation functional additive extract is obtained by adding the roasted salt to the functional additive extract so that the functional additive extract has a salinity between 2.5 wt% and 3.0 wt%, and aging and fermenting at room temperature for more than 100 days. step
further comprising,
In the functional salt acquisition step, the roasted salt and the extract mixture are mixed by spraying an extract mixture of the aged fermented licorice extract and the aged fermented functional additive extract to the roasted salt, and the moisture content ratio is dried to be 1% or less and licorice. And a functional salt manufacturing method for obtaining a functional salt containing a functional additive material. 4. The method of claim 3,
In the functional salt acquisition step, the extract mixture sprayed on the roasted salt is a mixture of 10% by weight to 20% by weight of the aged fermented licorice extract and 80% by weight to 90% by weight of the aged and fermented functional additive extract. Functional salt manufacturing method. 4. The method of claim 3,
The functional additive extract step is,
A mixing step of mixing 10% by weight to 50% by weight of the functional additive material and 50% by weight to 90% by weight of water in a water bath;
a first heating step of heating the functional additive mixture in which the functional additive material and water are mixed at a temperature between 60°C and 100°C in a water bath for 2 hours to 100 hours; and
A second heating step of removing the functional additive material from the water bath and heating the water bath to a temperature between 60° C. and 100° C. until the solution in the water bath is in the range of 20% to 30% of the original weight.
Functional salt manufacturing method comprising a. delete 4. The method of claim 3,
The water mixed with the functional additive material in the functional additive extract step is a functional salt manufacturing method comprising loess jangsu collected by separating water on the precipitated loess after mixing and stirring water and loess. 8. The method of claim 7,
The ocher Jijangsu is,
A mixing step of mixing and stirring 20% by weight to 30% by weight of loess in 70% by weight to 80% by weight of water;
A precipitation step of precipitating the loess by leaving the loess mixture of water and loess for 24 hours or more after the mixing step; and
Separation step of separating 50% to 60% of the loess long water of the total height of the loess mixture from the top of the loess mixture in the container after the precipitation step
Functional salt production method obtained by a method comprising a. According to claim 1,
pulverizing the functional salt and separating it by size of salt
Functional salt manufacturing method further comprising a. According to claim 1,
In the functional salt acquisition step, by spraying the aged fermented licorice extract to the roasted salt, a method for producing functional salt that mixes the roasted salt and the aged fermented licorice extract twice or more. 4. The method of claim 3,
In the functional salt acquisition step, a functional salt manufacturing method for performing two or more times to mix the salt and the extract mixture by spraying the extract mixture to the salt baked.

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