KR20020062893A

KR20020062893A - The tasty salt method by Ogapi

Info

Publication number: KR20020062893A
Application number: KR1020020038755A
Authority: KR
Inventors: 최성욱
Original assignee: 최성욱
Priority date: 2002-06-29
Filing date: 2002-06-29
Publication date: 2002-07-31

Abstract

PURPOSE: Provided is a manufacturing method of tasty salt by using Acanthopanax, sun-dried sea salt and sodium glutamate. CONSTITUTION: The tasty salt is manufactured by the steps of: collecting, washing and drying stems, fruits and leaves of Acanthopanax; pulverizing them; mixing the Acanthopanax powder, L-sodium glutamate and sun-dried sea salt; and pulverizing the mixture in a blender, wherein the mixing ratio of Acanthopanax powder:sun-dried sea salt:L-sodium glutamate is 50:40:10.

Description

The tasty salt method by mixing Ogapi {The tasty salt method by Ogapi}

본 발명의 제조방법은 오가피와 천일염과 L글루타민산 나트륨을 적당한 비율에 의하여 혼합하여 독립적이고, 새로운 조미료의 조성물을 생성하는 제조방법의 단계로서, 오가피의 성분 및 효능 [표1]과 소금(천일염)과 글루타민산나트륨을 상호 혼합하여 분말화 시키는 조성물의 제조방법이다.The manufacturing method of the present invention is a step of the manufacturing method of mixing the ogapi, sun salt and sodium L-glutamate by an appropriate ratio to produce an independent, new seasoning composition, the ingredients and efficacy of the ogapi [Table 1] and salt (sun salt) It is a method for producing a composition for powdering by mixing with each other and sodium glutamate.

오가피의 성분 [표1]은 우리몸에 좋은 약리성 식용식물로서 인체에 이로운 작용을 하며 이 성분의 조성물에 음식을 조리할 때 필요한 소금과 맛을 내는 인공 발효조미료 글루타민산 나트륨을 단 한번에 투입 하여 맛도 내고 인체에 좋은 성분을 섭취할 수 있도록 한 것이다.Ingredients of Ogapi [Table 1] is a pharmacological edible plant that is good for our body. It is beneficial to the human body, and the artificial fermentation seasoning sodium glutamate is added to the composition of this ingredient to produce the salt and flavor required when cooking food. It will also give you good ingredients to the human body.

본 발명의 특징은 3가지의 서로 다른 물질을 혼합하여 하나의 목적에 이용되는 물질을 생성한 것이 특징이며, 약리성 식물인 오가피와 조미료 소금과 발효 조미료 L글루타민산 나트륨을 상호 혼합하여 하나의 독립적인 조미료를 조성하는 방법의 발명이다. 이를 위해서는 오가피의 줄기와 잎과 열매를 채취하여 깨끗이 세척하여 건조한 후 분쇄기에서 곱게 갈아서, 이 잘게 분쇄한 분말과 천일염을 분말화 하여, L글루타민산 나트륨을 오가피 분말 50%, 천일염 분말 40% 글루타민산 나트륨 10%의 비율에 의해 상호 혼합하여 다시 잘 섞은 뒤 건조시켜 포장하여 상품화하는 단계에 의해 독립적인 조미료를 조성하는 제조방법이다.A feature of the present invention is characterized by mixing three different substances to produce a substance used for one purpose, and by mixing each of the pharmacological plants of ogapi, seasoning salt and fermented seasoning sodium L-glutamate, one independent It is invention of the method of forming seasoning. To this end, the stems, leaves and fruits of the organza are collected, washed, dried and ground finely in a crusher. It is a method of preparing independent seasonings by mixing each other by a ratio of% again, mixing well, drying, packaging, and commercializing.

[도1] 은 제조단계의 공정도1 is a process diagram of the manufacturing step

[표1] 은 오가피의 성분과 효능 분석표Table 1 shows the composition and efficacy of Ogapi

[발명의 구성 및 상호작용][Configuration and Interaction of the Invention]

제조공정의 원료별 부호 및 명칭Code and Name of Raw Material in Manufacturing Process

본 발명의 목적을 달성하기 위해서는In order to achieve the object of the present invention

오가피의 잎과 줄기와 열매를 채취하여 깨끗이 세척하여 건조시킨후 이를 분말로 한 오가피 분말을 재료(1)로 하고, 천일염 분말을 재료 (2)로 하며, L글루타민산 나트륨을 재료 (3)으로 하여, 오가피 분말 재료(1)과 천일염 분말 재료(2)와 L글루타민산나트륨 재료(3)을 잘섞은 뒤 다시한번 분쇄기에 의해 미세한 분말로 만든다. 이때 상호의 혼합비율은 오가피 분말 재료(1)은 약50% 천일염 분말 재료(2)는 40%, L글루타민산 나트륨 재료(3)은 약 10%의 비율에 의해 상호 혼합하여 다시한번 잘 섞은 독립적이고 새로운 조미료 오가피 맛소금을 조성하게 된다.The leaves, stems and berries of the organza are collected, washed and dried, and then the organo powder containing the powder is used as the material (1), the natural salt powder is used as the material (2), and sodium glutamate is used as the material (3). , The organo powder material (1), the natural salt powder material (2) and the sodium L glutamate material (3) are mixed well, and once again made into a fine powder by a grinder. At this time, the mixing ratio of the organo powder material (1) was about 50%, and the salt salt powder material (2) was about 40%, and the sodium L-glutamate material (3) was mixed with each other by a ratio of about 10%. A new seasoning will be added.

이렇게 각각의 성질이 다른 물질을 혼합하여 독립적인 물질을 생성한 맛소금이라는 새로운 조성물이 만들어지는 방법의 발명이다.Thus, the invention is a method of making a new composition called taste salt, in which materials having different properties are mixed to produce independent materials.

본 발명으로 인하여, 오가피가 가지는 성분 [표1]을 소금과 맛을 내는 발효 조미료 L글루타민산나트륨를 상호 혼합한 새로운 물질인 오가피 맛소금을 , 음식을 조리할 경우 소금 따로 L글루타민 따로 첨가하지 않고 한번의 첨가로서 음식의 맛을 낼 수 있는 저염의 효과를 얻을 수 있다.Due to the present invention, Ogapi flavor salt, which is a new substance mixed with fermented seasoning salt L-glutamate, which is salt and flavoring ingredients, is added once without adding L-glutamine separately when cooking food. As a result, it is possible to obtain the effect of low salt that can taste food.

또한 인체에 좋은 성분을 함유한 오가피의 소비량을 눌릴 수 있어 농가소득의 증대에도 효과를 예상할 수 있다.In addition, it is possible to reduce the consumption of ginseng containing ingredients that are good for the human body can be expected to increase the farm income.

Claims

The composition of the present invention is a mixture of the powdered organic powder (1) and the natural salt powder (2) and the fermented seasoning sodium L-glutamate (3) in the composition of the organic powder, and the organic salt powder (1) 2) is about 40%. Sodium L-Glutamate (3) is a method of preparing salt mixed with Ogapi, characterized by the step of preparing an independent seasoning dried by mixing by about 10%.

TABLE 1

Ogapi Ingredients and Effects Analysis Table

[Result of experiment]

The composition of the present invention, the mixed salt of the mixed composition of 'ogapi' is an independent seasoning, and the pharmacological component of the agapi and salt and sodium L-glutamate can be harmonized with each other to serve as an excellent seasoning. You didn't have to salt it separately.

When the present invention was put into food and cooked, the food was not salty due to the effect of low salt, and it was able to give a natural taste as an ingredient of L glutamine.