KR102508081B1 - Reed salt using reeds and method for manufacturing the same - Google Patents

Abstract

The reed salt manufacturing method of the present invention includes the first step of cutting the reeds, the second step of extracting the reeds cut in the first step through low-temperature extraction or fermentation extraction to produce a reed extract, and mixing the reed extract with salt. A third step and a fourth step of drying and aging the reed salt are included.
Reed salt prepared according to the manufacturing method of the present invention improves liver function and diuretic action, is effective in preventing dementia, and has good health effects because it can produce low-salt salt.

Description

Reed salt using reeds and method for manufacturing the same}

The present invention relates to a method for producing reed salt using reeds, and more specifically, low-salt reed salt that is good for the liver, improves diuretic effect, and is effective in preventing dementia by mixing reed extract obtained by low temperature or fermentation extraction with salt. and a method for producing the same.

Reeds are perennial plants that generally grow in groups in watery places such as riversides and ponds, and their stems grow relatively straight up to 1 to 3m, and purple flowers form a cone-shaped inflorescence at the end of the stem. The length of the inflorescence is as large as 15 to 30 cm, and when the flowers bloom, the flower branches droop down. Young shoots of reeds are mainly used for food, and underground stems and leaves are used for medicinal purposes and have the ability to purify water quality.

The main stems of reeds are hollow, some have hairs at the nodes, and are straight and hard, so they are often used for various handicrafts or construction tools. The leaves are used as a raw material for paper, and the roots are used as fuel such as briquettes, and brooms are mostly made from the ears of reeds.

In addition, in oriental medicine, it is collected between spring and autumn, removes the beard roots, and dried in the sun as a medicine.葉), and the flower is called aging (蘆花) and is used for anti-nausea, anti-inflammatory, antipyretic, detoxification, and diuresis.

In particular, nogeun, a reed rhizome, is mainly used as a herbal medicine. It is cold in nature, sweet in taste, non-toxic, has the effect of cooling the lungs and helping the stomach, and is known to have the effect of making body fluids, eliminating vomiting and detoxifying. In addition, pharmacologically, it is known to be effective in diseases such as neurogenic hypertension by inhibiting central nervous excitement, sedating, suppressing sympathetic nervous excitement, and lowering blood sugar.

In addition, when nogeun is ingested, impurities or waste products are discharged out of the body through diuretic action, and by controlling body temperature, the liver can be protected and liver function can be normalized, and jaundice symptoms are alleviated, and paracumarate (p-coumarate) ) component, so it is effective in preventing and treating dementia.

Salt is a salty white crystal containing sodium chloride as the main component. Roasted salt or bamboo salt, etc., from which these impurities are removed through heat treatment, are produced and sold. Salt is one of the minerals essential for human life and is widely used as a seasoning for food.

Salt is in charge of various physiological functions, such as making hydrochloric acid, a component of gastric juice, and regulating the actions of muscles and nerves. It is one of the essential minerals in our body that regulates potential and actively transports substances in cell membranes.

In addition, when salt is used together with a sweetener, it acts as a flavor enhancer that increases sweetness, and acts as a preservative by inhibiting the growth of microorganisms in food. It may also be used for a purpose.

Research on technology for processing salt is actively being conducted, and a number of patents on related technologies have been applied (Korean Patent Publication No. 10-2010-0136316, Korean Patent Publication No. 10-2020-0046280, Korean Publication Patent No. 10-2019-0067347), there has been no study on how to manufacture processed reed salt that is good for the liver, improves diuretic action, and is effective in preventing dementia.

Accordingly, the present inventors completed the present invention by developing low-salt reed salt that improves liver function and diuretic effect and is effective in preventing dementia by mixing reed extract obtained by low-temperature or fermented extraction with salt.

Korean Patent Publication No. 10-2010-0136316 Korean Patent Publication No. 10-2020-0046280 Korean Patent Publication No. 10-2019-0067347

An object of the present invention is to provide low-salt reed salt that is effective in preventing dementia and improving liver function and diuretic action by mixing reed extract obtained by low temperature or fermentation extraction with salt.

In order to achieve the above purpose,

The present invention is a first step of cutting the reed;

A second step of preparing a reed extract by extracting the reeds cut in the first step through low-temperature extraction or fermentation extraction;

A third step of mixing the reed extract with salt; and

It provides a method for producing reed salt comprising a; fourth step of drying and aging the reed salt.

The first step of cutting is preferably cut to 4 to 6 cm.

The low-temperature extraction of the second step is preferably performed in water, ethanol or a mixed solvent thereof at 55 to 75 ° C. for 400 to 720 minutes.

The fermentation extraction in the second step is preferably obtained by inoculating lactic acid bacteria in a medium to which reed extract is added and then fermenting at a temperature of 30 ° C to 40 ° C for 3 to 4 days.

The second step may further include 3 to 6 parts by weight of the barley extract based on 100 parts by weight of the reed extract.

In the third step, 15 to 30 parts by weight of the reed extract may be further included relative to 100 parts by weight of the salt.

In the third step, 3 to 6 parts by weight of agar agar may be further added to the mixture of the reed extract and salt to coat.

The fourth step of drying is carried out at 50 to 70 ° C. for 22 to 24 hours, and the aging is preferably carried out at room temperature for 3 days.

In the present invention, reed salt is prepared by mixing reed extract with salt to improve liver function and diuretic action, and is effective in preventing dementia.

In addition, there is an effect of lowering the salinity of salt by further including barley or agar-agar in the manufacturing process.

1 is a photograph of the machine used to prepare the salt mixture.
Figure 2 is a photograph of a machine for grinding salt to a certain size.

The present invention for achieving the above effects relates to reed salt and a manufacturing method using reeds, and in each drawing and detailed description, the composition and operation that can be easily understood by those skilled in the art and the technical features of the present invention Detailed descriptions and illustrations of specific technical configurations and operations of elements not directly related are simplified or omitted.

Hereinafter, the invention of the reed salt and its manufacturing method using reeds according to the present invention will be described in detail as follows.

The present invention is a first step of cutting the reeds, a second step of extracting the reeds cut in the first step through low-temperature extraction or fermentation extraction to produce a reed extract, a third step of mixing the reed extract with salt, and the reeds It includes the fourth step of drying the salt and aging it.

First, in the first step of cutting the reed, the reed is preferably cut to 4 to 6 cm.

At this time, the size of the reed is the most suitable size to pass through the machine that cuts the reed. If the cutting size is smaller than 4 cm, the size is too small to be easily handled, such as missing during the extraction process, and if the cutting size is larger than 6 cm, The large size causes a problem that the extraction process does not proceed properly.

Next, a second step of preparing a reed extract through cold extraction or fermentation extraction of the cut reeds is performed.

The low-temperature extraction is preferably performed in water, ethanol or a mixed solvent thereof at 55 to 75° C. for 400 to 720 minutes.

At this time, if the low-temperature extraction temperature and time do not reach the minimum range, the amount of extraction liquid required for the next step will be insufficient, and if the low-temperature extraction temperature and time exceed the maximum range, the reed will become brittle and extraction will not be performed properly. A problem arises that does not

In addition, it is preferable that the fermentation extraction in the second step proceeds through natural fermentation.

The fermentation extract may be obtained by inoculating lactic acid bacteria in a medium to which the reed extract is added and then fermenting at a temperature of 30 ° C to 40 ° C for 3 to 4 days.

In the present specification, "fermented product" means a culture obtained by inoculating and culturing lactic acid bacteria in the reed extract, which is the fermentation target. This culture is used as it is, concentrated under reduced pressure and/or lyophilized and used in liquid or powder form, extracted using water, ethanol, etc. in the manner described above, or the extract is fractionated, or the extract or fraction is obtained. Concentrate can be used.

When preparing the fermented product, a carbon source of lactic acid bacteria, which is an inoculum microorganism, may be added to the medium. Such a carbon source is well known in the art, and therefore, any known in the art may be used, usually oligosaccharide, lactose, glucose, fructose, Sugar, molasses, dextrose, mixtures thereof, and the like may be used. Such a carbon source may be added in an arbitrary range considering the intended fermentation time, fermentation degree, and the like. When added, it will be added in the range of 0.1 part by weight to 5 parts by weight based on 100 parts by weight of reed powder to be fermented.

In the preparation of the fermented product, the inoculated lactic acid bacteria are not particularly limited, Lactobacillus sp. , Streptococcus sp. , Pediococcus lactic acid bacteria ( Pediococcus sp. ), Leuconostoc Both lactic acid bacteria of the genus Leuconostoc sp. and lactic acid bacteria of the genus Bifidobacterium may be used ( Bifidobacterium sp. ), specifically Lactobacillus plantarum , Lactobacillus delbrueckii , Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Pediococcus pentosaceus ( Pediococcus pentosaceus ) , Pediococcus cerevisiae ( Pediococcus cerevisiae ), Lactococcus lactis ( Lactococcus lactis ), Leconostoc citreum ( Leuconostoc citreum ), Leconostoc mesenteroides ( Leuconostoc mesenteroides ), Bifidobacterium bifidum ( Bifidobacterium bifidum ) etc. can be used. Preferably, considering the following examples, Lactobacillus rhamnosus among Lactobacillus sp. may be used.

In addition, the natural fermentation can be used after sterilization at a high temperature for 30 minutes, rapid freezing, injecting strains, fermentation for 24 hours, and then stopping.

In addition, the second step may further include 3 to 6 parts by weight of the barley extract based on 100 parts by weight of the reed extract.

Barley is immersed in water at 10 to 14 ℃, and when the moisture content is 41 to 48%, it is transferred to a germination bed at 15 to 18 ℃, oxygen is supplied and mixed, and the length of germinated shoots will be about half of the length of the barley grain. It can be used when prepared by drying.

Any germination drying process of barley can be used as long as it is a general germination drying process of barley.

If the germinated and dried barley is extracted and further added to the extract, salt can be reduced.

Next, a third step of preparing reed salt by mixing the reed extract with salt is performed.

In the third step, 15 to 30 parts by weight of the reed extract may be included relative to 100 parts by weight of the salt.

At this time, if the amount of the reed extract is less than 15 parts by weight, the reed extract is not sufficiently coated with salt, and if the amount of the reed extract exceeds 30 parts by weight, the reed extract is coated a lot and the salt's natural taste is lost. There are possible problems.

In addition, in the third step, 3 to 6 parts by weight of agar agar may be further included in the mixture of the reed extract and salt to be coated.

It can be used after mixing 50 g of the agar-agar with 6 liters of water and heating for 30 minutes.

The agar-agar can be manufactured in the form of coating on salt for low-saltification, and when the heat-treated agar-agar is mixed with salt, the coating proceeds naturally.

In addition, the agar-agar is rich in dietary fiber to improve bowel movement, and is low in calories to have a good effect on obesity prevention.

Finally, a fourth step of drying and aging the reed salt is performed.

In the fourth step, the drying is performed at 50 to 70 ° C. for 22 to 24 hours, and the aging is preferably performed at room temperature for 3 days.

Through the aging process, reed salt can be finally obtained.

The salt used in the present invention may use sun salt, and sun salt may be pulverized to a certain size.

In addition, the natural salt may be used after size separation and dried at 40 to 80 ° C. for 1 to 24 hours, and the natural salt may be used if it is produced in a saltern in Shinan-gun and dried and processed by a general method.

A preferred embodiment of the present invention is as follows. The following examples show the technical features of the present invention by way of example, and the present invention is not limited to these examples.

<Example 1> Preparation of reed salt using low temperature extraction

After collecting 1 kg of reeds, they were cut to a size of 4 cm and washed in running water.

The washed reeds were immersed in water and then heated at 70° C. for 500 minutes to prepare an extract.

After adding 5 ml of germinated barley extract to 95 ml of reed extract, it was mixed with 500 g of salt.

The dried reed salt was aged at room temperature for 3 days to finally obtain reed salt.

<Example 2> Preparation of reed salt using fermentation extraction

After collecting 1 kg of reeds, they were cut to a size of 4 cm and washed in running water.

The washed reeds were immersed in water and then heated at 70° C. for 500 minutes to prepare an extract.

The extract was put in purified water at a concentration of 10% (w / v) to prepare a medium, and lactic acid bacteria (Lactobacillus rhamnosus) was inoculated thereto to a concentration of 1% (w / v) at a temperature of 30 ° C -40 ° C Fermented for 1-5 days. After sterilizing the fermented product at 121°C for 15 minutes, filtering to remove insoluble matter, the filtrate was concentrated under reduced pressure and lyophilized to obtain a powdery fermented product, which was then dried at 50°C for 24 hours.

The dried reed salt was aged at room temperature for 3 days to finally obtain reed salt.

<Example 3> Preparation of reed salt with agar-agar added

After collecting 1 kg of reeds, they were cut to a size of 4 cm and washed in running water.

The washed reeds were immersed in water and then heated at 70° C. for 500 minutes to prepare an extract.

After adding 5 ml of germinated barley extract to 100 ml of reed extract, it was mixed with 500 g of salt.

At this time, 20 g of agar-agar was further added and mixed, and then dried at 50° C. for 24 hours.

The dried reed salt was aged at room temperature for 3 days to finally obtain reed salt.

<Comparative Example 1>

Reed salt was obtained in the same manner as in Example 1, except that the washed reeds were heated at 40° C. for 500 minutes.

<Comparative Example 2>

Reed salt was obtained in the same manner as in Example 1, except that the washed reeds were heated at 110° C. for 500 minutes.

<Comparative Example 3>

Reed salt was obtained in the same manner as in Example 1, except that the drying conditions were dried at room temperature for 24 hours.

<Comparative Example 4>

Reed salt was obtained in the same manner as in Example 1, except that the drying conditions were dried at 100 ° C. for 24 hours.

Flavor, taste, and preference were evaluated for the reed salt prepared from the above Examples and Comparative Examples, and a total of 40 panels of 20 men and women (30s to 50s) were randomly selected for the measurement test of each item. After having them alternately taste the reed salt prepared in Examples and Comparative Examples of the present invention, a sensory test was performed to judge the result by dividing it from 5 points to 1 point according to good or bad, and the average value of the results is shown in the table below 1. The evaluation criteria are as follows.

1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good

division incense taste preference Example 1 4.2 4.0 4.1 Example 2 4.5 4.7 4.6 Example 3 4.6 4.7 4.7 Comparative Example 1 3.1 3.0 2.4 Comparative Example 2 4.1 4.0 4.1 Comparative Example 3 3.3 2.7 2.9 Comparative Example 4 3.1 2.9 2.9

As a result of evaluating the flavor, the reed salt prepared by low-temperature extraction as in Example 1 had a subtle scent of reeds and was not too salty, so the preference was good with an average of 4.6 points.

In the case of Example 2, reed salt was prepared through fermentation extraction, and the taste and aroma were improved and the preference was also evaluated as good. .

On the other hand, in the case of Comparative Example 1 in which the reeds were heated at a low temperature, the reeds had a fishy smell, and the aroma and taste were not good, and the taste was also low to a bad level. In this case, the fragrance had a faint scent of reeds similar to Example 1, but the taste of reed salt was salty and the preference was not good.

In addition, in the case of Comparative Example 3 where the finished reed salt was dried at room temperature, the coating of the extract was not well done, the fragrance was not good, and the taste of the reed salt was very salty, so the preference was low, and the finished reed salt was dried at high temperature. In the case of Comparative Example 4, it was found that the coating was not smoothly performed due to drying at high temperature for a long time, and the fragrance and taste were not good, and accordingly, the taste was also not good.

Claims (9)

A first step of cutting the reeds into 4 to 6 cm pieces;
A second step of preparing a reed extract by extracting the reeds cut in the first step through low-temperature extraction or fermentation extraction;
Here, the low-temperature extraction is performed in water, ethanol or a mixed solvent thereof at 55 to 75 ° C. for 400 to 720 minutes,
Fermentation extraction is obtained by inoculating lactic acid bacteria in a medium to which reed extract is added and then fermenting for 3 to 4 days at a temperature of 30 ° C to 40 ° C,
Further comprising 3 to 6 parts by weight of barley extract relative to 100 parts by weight of reed extract in the second step,
A third step of mixing the reed extract with salt; and
A fourth step of drying and aging the reed salt; including,
In the third step, 15 to 30 parts by weight of the reed extract based on 100 parts by weight of the salt is further included,
In the third step, 3 to 6 parts by weight of agar-agar was added to the mixture of the reed extract and salt to coat,
The fourth step drying is performed at 50 to 70 ° C. for 22 to 24 hours, and the aging is performed at room temperature for 3 days.
delete delete delete delete delete delete delete Reed salt prepared by the manufacturing method of claim 1.

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