KR102482782B1 - Manufacturing method of perilla leaf salt and perilla leaf salt manufactured thereby - Google Patents

Abstract

The present invention, the pretreatment step of washing and cutting the sesame leaves; An immersion step of immersing the pretreated sesame leaves in seawater; A drying step of taking out sesame leaves from seawater and drying them; And a pulverization step of pulverizing the dried sesame leaves; It relates to a method for producing sesame leaf salt, comprising, according to the present invention, enhancing the taste and aroma of salt while preserving the active ingredients contained in sesame leaves and the mineral components contained in seawater There are effects that can be done.

Description

Manufacturing method of perilla leaf salt and perilla leaf salt manufactured by this method {Manufacturing method of perilla leaf salt and perilla leaf salt manufactured thereby}

The present invention relates to a method for producing sesame leaf salt and to the sesame leaf salt prepared in this way. It relates to a method for producing seasoned sesame leaf salt and the sesame leaf salt prepared by this method.

Salt is a compound of sodium and chlorine and is widely used in daily life and industry such as seasoning and salting.

Salt is present in the body of animals and plays a role of maintaining osmotic pressure. In particular, since human blood contains 0.9% salt, it plays an important role in maintaining the alkalinity of blood or other body fluids. It also functions as a buffer substance by combining with phosphoric acid to maintain the acid-alkali equilibrium of body fluids.

Since sodium in salt is a component of alkaline digestive juices such as bile, pancreas, and intestinal juice, insufficient intake of salt reduces the secretion of digestive juices, resulting in a loss of appetite. In addition, since sodium is always balanced in the body with a lot of potassium in plant foods, life is endangered if there is a lot of potassium and too little sodium.

In this way, when salt is deficient, the secretion of digestive juices is insufficient in the short term, resulting in loss of appetite, and in the long term, general weakness, boredom, fatigue, or mental anxiety occur. In addition, when salt is rapidly lost through excessive sweating, it is important to consume adequate salt because physical and mental loss of function such as dizziness, apathy, clouding of consciousness occurs.

These types of salt can be largely divided into sun salt, rock salt, processed salt and refined salt.

Bay salt is unprocessed salt made by drawing seawater into a salt pond and evaporating moisture with wind and sunlight. It is coarse salt with thick, translucent hexagonal crystals. Bay salt produced in Korea is alkaline and has a salinity of about 88% and contains many minerals and moisture such as calcium, magnesium, zinc, potassium, iron, etc., so it is good for pickling vegetables and fish, and is mainly used for making kimchi or making soy sauce and soybean paste. use.

There are those buried deep in the ground and those exposed on the surface. Rock salt deep in the ground is salt obtained by drilling a hole in the stratum, pouring water into the hole, and scooping up water when the salt melts and filtering out impurities. Depending on the geology, it is gray, brown, blue, or red, and rock salt is suitable for industrial use because it has a thick concentration.

Processed salt and refined salt are unsuitable for use because their crystal grains are too large, so processed salt and refined salt are salts that have been pulverized and washed to reduce the particles and make the ingredients clean, and salts that have mixed salt ingredients with other ingredients. Among them, the salt used as table salt (edible salt) is mainly processed salt and refined salt, and bay salt is also used in some cases.

However, the above-mentioned salt is simply used as a function to control the salinity of food, and there is a problem that it cannot impart various textures and nutrients, and functional salt containing various nutrients is being developed. The development of functional salt capable of obtaining effects such as flavor retention and bitterness removal has not yet been achieved.

Registered Patent No. 10-1289350 (registered on July 18, 2013)

In the present invention, it is intended to provide a method for manufacturing sesame leaf salt with improved taste, aroma and nutritional efficacy by preserving the mineral components of seawater and active ingredients of sesame leaf, and the prepared sesame leaf salt.

One embodiment of the present invention for achieving the above object is a pretreatment step of washing and cutting the sesame leaves; An immersion step of immersing the pretreated sesame leaves in seawater; A drying step of taking out sesame leaves from seawater and drying them; It relates to a method for producing sesame leaf salt, including; and a pulverizing step of pulverizing the dried sesame leaves.

The pretreatment step may be a step of cutting the sesame leaves into a size of 3 to 5 cm.

The drying step may be performed through lyophilization or hot air drying.

The moisture content of the sesame leaf salt that has undergone the drying step may be less than 1 wt%.

The immersion step, a first step of heating the seawater to a temperature of 42 ~ 55 ℃; And a second step of putting the pretreated sesame leaves in heated seawater and immersing them for 13 to 20 minutes; may include.

As another embodiment of the present invention, perilla leaf salt prepared by the above-described method may be mentioned.

The method for producing sesame leaf salt of the present invention has the effect of enhancing the taste and aroma of salt while preserving the mineral components of seawater and the active ingredients of sesame leaves.

Prior to a detailed description of the preferred embodiments of the present invention below, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention. and should be interpreted as a concept.

Throughout this specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

Throughout this specification, “%” used to indicate the concentration of a specific substance is (weight/weight)% for solid/solid, (weight/volume)% for solid/liquid, and liquid (weight/volume)%, unless otherwise specified. /liquid means (volume/volume)%.

Hereinafter, look at an embodiment of the present invention. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art (one skilled in the art) can make various modifications of the contents described herein within the scope of the present invention. can be carried out.

The present invention relates to a method for producing sesame leaf salt and the sesame leaf salt prepared in this way.

First, the method for producing sesame leaf salt according to an embodiment of the present invention includes a pretreatment step of washing and cutting sesame leaves; An immersion step of immersing the pretreated sesame leaves in seawater; A drying step of taking out sesame leaves from seawater and drying them; And a crushing step of crushing the dried sesame leaves; includes.

The pretreatment step is a step performed to remove foreign substances attached to the sesame leaves and increase the absorption and adsorption of various mineral components including salt contained in seawater.

In this step, the sesame leaves can be prepared by being washed in clean water and then cut into predetermined sizes. At this time, it is preferable to cut the sesame leaves into sizes of 3 to 5 cm. If the size of the sesame leaves is less than 3 cm, it is difficult to handle, and if the size exceeds 5 cm, excessive time is required for drying, which can reduce work efficiency. .

Here, the size of sesame leaves means width, length, width or diameter depending on the shape of the cut sesame leaves.

Here, it is preferable to go through a dehydration step before going through the immersion step of the cut sesame leaves. In this case, it is possible to prevent a decrease in the mineral concentration of seawater used in the immersion step, which has the advantage of increasing the absorption rate of mineral components of the sesame leaves. At this time, the dehydration method is not particularly limited, but a method of dehydration by shaking the sesame leaves or giving a light shock to the sesame leaves, a method of dehydration using centrifugal force, etc. may be used.

At this time, the sesame leaves go through only the dehydration step and do not go through a separate drying step, because the penetration of mineral components into the sesame leaves is more effective in the subsequent immersion step only when the sesame leaves are wet.

Next, the immersion step is a step of immersing the sesame leaves prepared through the pretreatment step in seawater to penetrate various minerals and active ingredients contained in the seawater into the sesame leaves.

At this time, since the penetration rate of mineral components into sesame leaves changes according to the temperature of seawater, it is necessary to optimize the temperature of seawater to maximize the penetration rate of mineral components.

Specifically, this step includes a first step of heating the seawater so that the temperature of the seawater has a range of 42 to 55 ° C; And a second step of putting the pretreated sesame leaves in heated seawater and immersing them for 13 to 20 minutes.

In the immersion step, the temperature of seawater is preferably maintained in the range of 42 ~ 55 ℃. If it is less than 42 ℃, not only the penetration rate of salt and mineral components into perilla leaves is reduced, but there is a risk of harmful microorganisms breeding in seawater, 55 If it exceeds ℃, it may be difficult to obtain uniform quality of sesame leaf salt because the salinity changes excessively within a short time in which the sesame leaves are immersed, resulting in a large deviation in mineral absorption rate for each individual sesame leaf. Therefore, the temperature of the seawater during immersion is preferably maintained within the above range.

The first step is a step of raising the temperature of seawater, which is a step of heating seawater to a temperature of 42 to 55 ° C.

As the heating time elapses, the salinity of the seawater increases excessively. In this case, the high salinity causes contraction of some organs of the sesame leaf, so the shape of the sesame leaf changes and it is impossible to uniformly penetrate various minerals into the sesame leaf. However, it is difficult to manufacture perilla leaves with uniform nutritional performance. In order to prevent this, it is preferable that the heating time of seawater in this step does not exceed 30 minutes.

The seawater used at this time may be at least one of general seawater, underground saline water, deep seawater, and lava seawater. It is preferable to use

In addition, the seawater may be one from which foreign substances, harmful components and heavy metals have been removed, specifically a first filtration step of removing foreign substances in raw seawater; A purification step of removing harmful components and heavy metals from raw seawater that has undergone a primary filtration step using charcoal powder; And purified seawater obtained through a secondary filtration step of removing charcoal powder used in the purification step may be used.

The primary filtration step is a step of removing various particulate foreign substances included in the raw seawater by passing raw seawater taken from the sea through a mesh filter.

The secondary filtration step is a step of removing various harmful components and heavy metals in seawater by mixing raw seawater from which foreign substances are removed and charcoal powder at a volume ratio of 1:0.1 to 0.4 and repeating stirring and precipitation. The volume ratio of raw sea water and charcoal powder is the optimal volume ratio to increase the purification efficiency of raw sea water. If charcoal powder is insufficient, the purification efficiency is reduced. not efficient in terms of In addition, in this case, since the deterioration of the filter is accelerated in the secondary filtration step of filtering the charcoal later, it is preferable that the amount of charcoal used follows the above-described volume ratio.

At this stage, by using charcoal powder without passing seawater through the charcoal filter for purification, the efficiency of seawater purification can be further improved, and the same purification effect can be obtained with a much smaller amount of charcoal powder than the charcoal filter. There are advantages to being

Next, the secondary filtration step is a step of filtering the charcoal used in the secondary filtration step, and filtration may be performed using a non-woven fabric filter.

Seawater prepared through such treatment is safe because various harmful components are removed, and the flavor of sesame leaf salt is further improved because unpleasant tastes such as bitterness and other miscellaneous tastes generated in seawater are removed.

Next, the second step is to put the pretreated sesame leaves in the heated seawater and immerse them for a predetermined time to infiltrate the mineral components of the seawater into the sesame leaves. At this time, the seawater is heated in the first step. Maintain the same temperature it is desirable to be

By immersing the sesame leaves in the heated seawater, it is possible to increase the penetration rate of mineral ingredients into the sesame leaves, and even if immersed for only a short time, it is possible to obtain sesame leaf salt with sufficient salinity, and at the same time, the green smell of the sesame leaves is removed to make it more fragrant and easier to consume There is an advantage in that easy-tasting sesame leaf salt is manufactured.

On the other hand, in this step, it is preferable that the immersion time of the sesame leaves is 13 to 20 minutes. If the immersion time is less than 13 minutes, sufficient immersion of the mineral components is not possible, and if it exceeds 20 minutes, the sesame leaves are excessively penetrated. Since there is a problem that the flavor of salt is rather deteriorated, it is preferable to soak for the above-mentioned time.

In addition, in this step, ultrasonic treatment may be additionally performed as needed while the sesame leaves are immersed in seawater. In this case, the efficiency of mineral component penetration into the sesame leaves is improved, which can improve the nutritional function of sesame leaf salt There are advantages.

In this case, the intensity of the ultrasonic wave is preferably 100 to 200 Hz, the ultrasonic treatment time is 1 to 5 minutes, and the ultrasonic treatment may be performed to maintain a total immersion time of 13 to 20 minutes in which the sesame leaves are immersed in seawater.

Next, a drying step is performed in which the sesame leaves are taken out of the seawater and dried. At this time, drying may be performed through freeze drying or hot air drying method. In particular, in the case of using the freeze-drying method, there is little change in the properties of the object to be dried and the characteristics of the object can be well preserved, so the freeze-drying method can be preferably used.

Through this step, the moisture content of the sesame leaves can be adjusted to less than 1 wt%, preferably less than 0.5 wt%, and when the moisture content is greater than the above numerical range, the storage stability of the sesame leaf salt may deteriorate, and uniform grinding in the grinding step may be difficult Since it can be, it is preferable to dry to have the above-described moisture content.

Next, a pulverization step of pulverizing the dried sesame leaves is performed. In this step, the grinding method is not particularly limited, and through this step, powdered sesame leaf salt can be produced. In addition, in this step, it is preferable that the pulverization is pulverized so that the particle size is 0.1 to 0.5 cm in order to improve the handling of the sesame leaf salt.

On the other hand, the method for manufacturing sesame leaf salt as described above can be applied to various plants such as leafy vegetables and fruits and vegetables in addition to sesame leaves. Leafy vegetables include lettuce, lettuce, Chinese cabbage, cabbage, spinach, broccoli and crown daisy, and kiwifruit, plums, apples, tomatoes, melons, guava, grapes, strawberries, oranges, bananas, blueberries, and pineapples. , Figs, peaches, watermelons, eggplants, cucumbers and pumpkins may be used, and the types of leafy vegetables and fruits and vegetables are listed as examples, and the method for manufacturing perilla leaf salt of the present invention is limited to the types of plants listed above. It is not, and it is applicable to various plants.

When the sesame leaf salt manufacturing method of the present invention is applied to leafy vegetables, the same method as the sesame leaf salt manufacturing method described above can be used to process the leafy vegetables into salt form without separately processing them.

However, when the sesame leaf salt manufacturing method is applied to fruits and vegetables, since the amount of water contained in the fruits and vegetables is high, the process time is lengthened when the fruits and vegetables are used as they are, and thus problems such as loss of nutritional components and flavor deterioration of the fruits and vegetables occur. After removing a certain amount of moisture from fruits and vegetables through a pickling step, it is preferable to apply the sesame leaf salt manufacturing method to be prepared in the form of salt.

At this time, the pickling method is not particularly limited, and it is preferable to apply the perilla leaf salt manufacturing method described above after the pickling step so that the water content of fruits and vegetables is 90 wt% or less, preferably 85 wt% or less.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the examples.

[ manufacturing example ]

First, the foreign substances attached to the sesame leaves were first removed, washed three times in clean water, cut into 3 to 5 cm in size, and dehydrated using a food dehydrator.

Next, purified sea water was prepared and heated for 8 minutes to keep the temperature constant at 48 ° C., then sesame leaves were added and immersed. At this time, during immersion, ultrasonic waves of 120 Hz intensity were treated for 2 minutes, and the immersion step was performed for a total of 15 minutes including the ultrasonic treatment time.

Thereafter, the sesame leaves were taken out and dehydrated, and dried so that the moisture content was less than 0.5% using a freeze-drying method, and then the dried sesame leaves were pulverized to prepare sesame leaf salt of Example 1 having a particle size of 0.1 to 0.5 cm.

The lava seawater taken from Jeju Island with the purified seawater was first filtered using a mesh filter, charcoal powder was prepared, and lava seawater and charcoal powder were mixed at a volume ratio of 1: 0.2 and purified by repeating agitation and precipitation. Then, seawater obtained by secondary filtration using a non-woven fabric filter was used.

[ Experimental example One]

The salt of Comparative Example 1 was prepared by drying the purified seawater used in Preparation Example, and the salinity of the salt of Comparative Example 1 and the sesame leaf salt of Example 1 was titrated and measured by the difference in electrical conductivity by the Mohr method, and the result It is listed in Table 1. Salinity was measured once every two weeks.

Salinity (%) 0 weeks 2 weeks 4 weeks 6 weeks Example 1 60.4 59.5 58.1 58.7 Comparative Example 1 86.4 87.5 89.9 91.2

Looking at the results of Table 1, in the case of the sesame leaf salt of Example 1, the low salinity is maintained almost constant, whereas in the case of the general salt of Comparative Example 1, the salinity is not only high immediately after preparation, but also the salinity increases over time Results appeared.

Therefore, from this experimental example, it was confirmed that in the case of the perilla leaf salt of Example 1, unlike general salt, low salinity was maintained constant for a long period of time.

[ Experimental example 2]

The sesame leaf salt is prepared using the same method as in the preparation example, but the sesame leaf salt is prepared by changing the temperature of the seawater as shown in Table 2 when immersed in seawater, and the taste, aroma, color, and overall preference of each sesame leaf salt are also listed After sensory evaluation was conducted on 30 panelists, the results are shown in Table 2. Evaluation was evaluated using a 10-point evaluation method from 1 point (poor) to 10 points (excellent) for each item, and the average value for each item is listed in Table 2.

Temperature (℃) evaluation taste incense color Comprehensive Symbol Comparative Example 2 40 6.5 7.5 8.4 6.9 Example 2 44 9.4 9.6 9.4 9.5 Example 1 48 9.8 9.9 9.5 9.8 Example 3 53 9.5 9.7 9.4 9.5 Comparative Example 3 57 5.8 6.6 8.5 6.1

Looking at the experimental results of Table 2, in the case of Examples 1 to 3, high scores of 9 or more were obtained in all evaluation items. On the other hand, in the case of Comparative Example 2 and Comparative Example 3, they received low scores in the taste, aroma, and overall acceptability items. It is judged to be a problem caused by not being uniformly penetrated into, and in the case of Comparative Example 3, the temperature of the seawater is excessively high, resulting in a large deviation in mineral absorption rate for each individual sesame leaf individual, and the taste and aroma are not balanced. .

In particular, in the case of Comparative Example 2, it was evaluated that the sesame leaf fragrance was excessive and the salty taste of salt was not sufficiently salty, and the sesame leaf fragrance and salty taste did not mix well. received

Therefore, through the sensory evaluation experiment described above, it was confirmed that the temperature of seawater in the immersion step is preferably maintained in the range of 42 to 55 ° C.

[ Experimental example 3]

Perilla leaf salt was prepared using the same method as in Preparation Example, but the ultrasonic treatment step was omitted in the immersion step, and the sesame leaf salt of Comparative Example 4 was prepared by immersing in seawater for a total of 15 minutes. For the sesame leaf salt of Comparative Example 4 prepared as described above, the same sensory evaluation as in Experimental Example 2 was performed, and the results are shown in Table 3.

evaluation taste incense color Comprehensive Symbol Example 1 9.8 9.9 9.5 9.8 Comparative Example 4 7.8 8.2 9.4 8.5

Looking at the sensory evaluation results in Table 3, it was confirmed that Example 1, which was treated with ultrasonic waves in the immersion step, received better evaluation than Comparative Example 4, which was not treated with ultrasonic waves. This is judged to be the result of the fact that when ultrasonic treatment is performed in the immersion step, the penetration of minerals contained in seawater into sesame leaves is improved, and the flavors of sesame leaves and minerals are more uniformly matched.

Therefore, it could be confirmed from the results of this experiment that ultrasonic treatment is preferably performed in the immersion step.

The present invention is not limited to the specific embodiments and descriptions described above, and various modifications can be made by anyone skilled in the art without departing from the gist of the present invention claimed in the claims. and such modifications are within the protection scope of the present invention.

Claims (6)

A pretreatment step of washing and cutting sesame leaves;
A dehydration step of dehydrating the pretreated sesame leaves;
After the dehydration step, an immersion step of immersing wet sesame leaves in seawater without going through a separate drying step;
A drying step of taking out sesame leaves from seawater and drying them; and
A pulverizing step of pulverizing the dried sesame leaves; includes,
The immersion step, a first step of heating the seawater to a temperature of 42 ~ 55 ℃; And a second step of putting pretreated sesame leaves in heated seawater and immersing them for 13 to 20 minutes;
The seawater used in the immersion step is a primary filtration step of removing foreign substances; A purification step of mixing charcoal powder with seawater from which foreign substances are removed and purifying it by repeating agitation and precipitation; And a secondary filtration step of removing charcoal powder using a non-woven filter; characterized in that through, a method for producing sesame leaf salt. According to claim 1,
The pretreatment step is a method for producing sesame leaf salt, characterized in that by cutting the sesame leaves to a size of 3 to 5 cm. According to claim 1,
The drying step, characterized in that carried out through freeze drying or hot air drying, method for producing sesame leaf salt. According to claim 1,
Method for producing sesame leaf salt, characterized in that the moisture content of the sesame leaf salt after the drying step is less than 1wt%. delete Perilla leaf salt prepared by the method of any one of claims 1 to 4.