KR20020090194A - Production of colored and flavored table salt - Google Patents

Abstract

PURPOSE: A process of preparing seasoned salt by causing inclusion of a flavor and pigment from edible pigment, synthetic or natural fragrance and plant extracts into common salt using cyclodextrin or soluble starch is provided. Whereby, the seasoned salt has a good color and flavor while reducing the amount of sodium chloride to be used. CONSTITUTION: Bay salt or rock salt is saturated, heated with a suitable amount of activated carbon or diatomaceous earth for 5 to 10min to absorb impurities, added with 0.1% tannin(w/v) and then filtered. Thereafter, the salt solution is added with 20% cyclodextrin solution or soluble starch solution in which a suitable concentration of fragrance, pigment, plant extracts and the like are dissolved and dried at 60deg.C.

Description

Production of flavored salts with aromas and pigments {Production of colored and flavored table salt}

The present invention is to prepare a taste salt containing a variety of colors and flavors by collecting the pigments and fragrance components in the salt particles using a collecting material to dissolve the natural salt or rock salt to make a saturated solution and to remove impurities in an appropriate amount of activated carbon or diatomaceous earth Preparing a purified salt solution which has been added and heated for 5 to 10 minutes to adsorb impurities, and then filtered using a conventional filtration apparatus; Removing the precipitate by filtration by adding 0.1 percent tannin (w / v percent) of saturated salt solution to remove heavy metals if necessary according to the condition of the origin salt; Recrystallizing the amorphous salt solution to about 5 percent while inducing recrystallization of the salt particles while heating and concentrating the salt solution; To the recrystallization solution, 20% cyclo-dextrin or 20% soluble starch solution in which the fragrance, pigment, natural plant extract or natural flavor or natural pigment dissolved in the appropriate concentration is adjusted according to the use. A collection process for heating 5-10 minutes so that the amorphous salt solution is about 5 percent; A drying process of recovering recrystallized salt and preventing carbonization of the cyclodextrin while gradually evaporating water at 60 degrees Celsius; Crushed dried salt particles into particles of a suitable size is a method of producing a flavor salt in which color, aroma or color and aroma are collected.

The present invention hopes that the non-dried salt can contribute to the enjoyment of meals and the development of food culture as a more important food ingredient, but it is conducive to the sensibility and sensation of salt.

By collecting the color and fragrance of taste salts, the quality of new salts is established by escaping the image of existing salts, and the accessibility of the salt for adjusting livers in restaurants and homes is enhanced to induce the business profit of the food service business and to create an emotional atmosphere on the table. By providing a small but meaningful opportunity for Korean food culture.

In addition, the use of salt is very important in the food processing industry, but colorless and odorless salt was only a simple ingredient used for liver control. These important salts have no food value and interest compared to their importance as ingredients, but the food aptitude and characteristics of salts have a great influence on the food industry. In the present invention, by manufacturing the salt with a new function of the salt and the pigment is collected in the industrial process in the industrial processing of the flavoring process and the addition of the pigment or the process of adding the pigments and flavors to the salting process to save time and manpower Some production equipment becomes unnecessary, and thus, the installation cost and space of the production equipment are saved, resulting in a significant saving of the production cost. Therefore, the manufacture of taste salts properly adjusted to the use and aptitude of taste salts aims at contributing to the development of the food and food industry and the competitiveness of the food processing industry.

Salt was a very important and essential ingredient for mankind. Salt is divided into sun salt made by concentrating sea water, natural salt precipitated from concentrated salt and natural high salt seawater, rock salt crystallized by high temperature and pressure, and artificial salt processed by recrystallization and refining of natural salt. Can be.

Natural salts have various characteristics depending on the natural conditions of origin, and salts of sea water origin vary in the composition and ratio of inorganic salts, the amount of organic matter or pollutants, and the content of heavy metals depending on the soil properties of the sea and coastal land. Rock salt also has a variety of colors depending on the composition of the metal components according to the soil quality of the mining area. In recent years, research and interest in the importance of salt to the human body has been increasing, producing and selling a variety of recrystallized or prepared salt as an important mineral source for the human body. Therefore, this study also aims to have a new perception of salt by developing salts with various qualities and recognizing their position as food ingredients to develop monotonous qualities suitable for modern diet and new generation culture.

In the present invention, in order to solve the technical problem to achieve this object, using the purification and recrystallization to remove or reduce the harmful components of salt, salt particles of natural pigments and fragrance components for the character suitable for the modern sensitivity and sense of salt. In order to collect into the recrystallized salt particles were collected using a material having excellent capturing ability such as soluble starch and cyclodextrin. These materials are excellent in collecting power, and have the advantage of reducing the deliquescent property due to air moisture of salt particles and having little effect on physical properties such as viscosity of the final processed food when used as a food raw material. Therefore, among the main techniques of the present invention, the cyclodextrin and soluble starch were used as the flavor and pigment trapping material in the salt particles, and dried at an appropriate temperature of 60 degrees Celsius to prevent carbonization and denaturation during recrystallization and drying of the salt particles. Prepared salt, colored or flavored and colored.

The main technology of the present invention has not been identified in the prior art, but there is dry salt by mixing natural herbal medicine extracts, plant extracts to salt particles, and developed as a special patient salt or therapeutic drug for therapeutic purposes to salt particles. Could.

Comparing the techniques constituted by the present invention and the following prior art are as follows.

1) Method of preparing pine salt (public number UN 1999-073089 (19991005) is a simple mixed dry salt for the purpose of pharmacological properties of pine tree powder, which is made by removing harmful ingredients of salt and mixing pine tree powder,

2) Basophilic Lactobacillus HL-48, Lactic Acid Salt and Their Use Method (Publication UN 1999-008756 (19990205) is intended to utilize the characteristics of basophilic lactic acid bacteria as a raw material added to fermented lactic acid foods by containing lactic acid in salt. And

3) The method of preparing salt (Publication UN 1997-061258 (19970912)) is a mineral fortified salt that contains various minerals in salt by mixing carium feldspar in salt.

4) Flowable fragrance salt composition (published number UN 2002-0068706 (20020828) was developed as fragrance salt using aroma of electrolysis catalyst or aerosil by containing aerosil in salt, but simple physical mixing and fragrance of mixture itself It can be seen as a salt mixed with fragrance ingredients by the ingredients,

5) Manufacturing method of taste salt mixed with Ogapi (Publication No. 2002-0062893 (20020731)) is a technique in which the pharmacological properties of Ogapi and the seasonings of sodium glutamate are simply mixed with salt,

6) Flavored salt manufacturing method using seaweed (Tashima) (open number UN 2002-0062878 (20020731)) It can also be seen as a seasoning mixed with seaweed and kelp powder and salt.

7) Seasoning method using chives (Publication No. UN 2002-0062876 (20020731) is also a seasoning using a simple mixture of chives and salt,

8) Preparation method of flavored salt using garlic (Publication UN 2002-0062875 (20020731)) It is also a seasoning in which garlic, sun salt and sodium glutamate are mixed in an appropriate ratio.

9) Method of preparing vegetable salts and vegetable salts (published number UN 2002-0038282 (20020523)) is a technique for producing mineral-enriched salts in which salt plants are ingested and mixed with salts,

10) Manufacturing method of functional sun salt (Publication UN 2002-0030772 (20020425)) is a dry salt mixed with plant extract and salt.

11) Manufacturing method of salt containing a substance (published number UN 2002-0025136 (20020403) is a technique for manufacturing a salt containing herbal ingredients by adding extracts such as salt and herbal medicine,

12) Method of preparing roasted salt containing green tea ingredient (Publication No. 2002-0011951 (20020209) relates to a method of preparing roasted salt mixed with green tea extract salt and calcined,

13) Natural vitamin flavor salt preparation method (Publication UN 2001-079345 (20010822) is a mixed seasoning salt mixed with sun salt, green tea and persimmon leaf powder,

14) Process for preparing garlic salt (Publication UN 2001-074606 (20010804) It is also a simple mixed seasoning salt made by making sun salt and mixing garlic concentrate.

15) Massage salts using rosemary (published number UN 2001-068571 (20010723)) is a low-temperature drying cosmetic salt mixed with essential oils and mints extracted from rosemary.

16) Method of preparing mugwort salt (published number UN 2001-003980 (20010115) is also a mixture of salt and mugwort extract,

17) Development of new functional salts and their development (Publication No. 2001-000706 (20010105)) is a mixture of salt and chitosan, concentrated chitosan salt.

18) Functional Salt Compositions Containing Pine Needle Dry Powder (Publication No. 1996-020768 (19960718) Also relates to functional salt compositions containing pine needles dry powder and white sugar and dextrin, which are the most closest to the construction techniques of the present invention. The prior art is a salt containing pine needles dried powder, sugar and non-texturin, the food processing ability and lack of aptitude as a taste salt for liver control, which is a simple mixed phase of brush powder and salt particles, the white sugar and dextrin between the two substances In addition, the above technique is a salt containing the functionality of pine needle powder mixed with pine needle powder, which has a meaning different from that of food processing aptitude, and the sweetness of white sugar. Salts inherent in viscosities of and dextrins. Salts added during food processing or cooking. Irrespective of viscosity and sweetness, the change in the character of the food by the fragrance can easily change the character of the final food, therefore, the salt prepared by the above technique is considered to be more suitable as a raw material for medicines or surgical products. do.

However, the salt prepared by collecting the fragrance and pigment component of the present invention in the salt particles is hydrogen salt, hydration bond, and the polar particles by adding the pigment, the fragrance component and the aqueous solution using a large cyclodextrin and soluble starch. It is a salt prepared by combining. The constituent technique of the present invention is that the chemical principle that the fragrance and pigment molecules are collected in the cyclodextrin and soluble starch is fundamentally different from the prior art, and has a very different aptitude in terms of food aptitude and character. That is, the salt prepared by the present invention can artificially control the amount of pigments and fragrance components are collected so that it can be applied to the use and aptitude of various foods, the viscosity is extremely low, the target food when used for processing or liver control of other foods Does not affect the viscosity of the. Cyclodextrin and soluble starch are almost tasteless, odorless, and colorless, and do not change the sensory character of the food. When comparing the main differences of these several construction techniques and the difference in the characteristics of the salts produced, the construction contents of the technology constituted in the present invention is based on the purpose of the technique, the implementation method and the scientific principle of the technique to be achieved with the prior art. There is a distinct difference.

19) Method of preparing salt containing natural seasoning (Publication No. 1995-030862 (19951218) is a simple mixed salt made by mixing and drying recrystallized salt with steam extracted from seaweed, seafood or vegetable,

20) Edible salts (Publication UN 1995-703869 (19951117)) are salts prepared by mixing an alkali metal chloride (containing 20 percent carium chloride) with dipeptide and a starch hydrolysis product sweetener. Mineral salt,

21) Nutrients-enhanced salts and methods for preparing them (published number UN 1995-013401 (19950615)) suspended sodium chloride and potassium chloride particles in compressed air and sprayed solutions of metal mineral nutritional compositions to dry calcium, zinc, phosphorus, iron and magnesium It is nutritionally enhanced salt.

As a result of the comparative analysis of the related prior arts and the constituent techniques described above, the prior arts are simple mixed recontamination salts mixed with mineral salts and other components, mostly mixed with mineral fortified salts and plant extracts.

As a salt manufacturing method of the form using the non-viscosity, colorless, odorless, tasteless cyclodextrin and soluble starch which are excellent in the fragrance and pigment collecting ability which this invention comprises, the technique implementation method, the objective which technology pursues, a construction technique Scientific principles, the character of the salt produced and the food processing aptitude is a new type of salt manufacturing method different from the prior art.

Salt is one of the food ingredients that has been used for a long time without change, and it produces a new type of salt that meets the modern sensitivity and development of various food industries. It is intended to provide a technique for preparing salt in the form.

Salt is largely used for regulating food industry ingredients and food in kitchens and kitchens. The present invention manufactures aroma salts and salts with color to provide the necessary fragrance material (fragrance) or pigments and salts in combination with the food processing raw material or cooking process by single-processing the addition of salt and fragrance raw materials or pigments, By reducing the production costs by reducing the production costs and renewing the cooking space and dining table atmosphere of the kitchen and restaurant, we will double the enjoyment of the meal, thereby increasing the operating profit and food and beverage sales. In addition, the change in the concept of food due to the development of the food culture provides a turning point for the idea that cooking is an art and various food extraneous factors and the development of the food industry that grows together. It is intended to be used as a product that brings direct operating profits of restaurants and hospitality businesses to the sense of smell and visual generation by the sense of smell and visual effects.

<FIG. 1> Flavored salt in which the pigment according to the present invention is collected

Prize ; Taste salt which collected tar dye yellow 4

Lower left; Flavored salt with seaweed

Howe; Taste salt which collected citrus yellow cow

<Degree. 2> Flavored salt collected strawberry flavor (synthetic flavor) according to the present invention

<Degree. 3> Flavored salt in which the fragrance and pigment according to the present invention are collected

Left; Delicious salt with apple extract (water: ethanol 7: 3 extract) and apple flavor

Right; Flavored salt containing citron flavor (synthetic flavor) and citron extract (water: ethanol 7: 3 extract)

<Figure 4> Flavored salt showrooms and products according to the present invention (Osong International Bio Expo, 2002.9.25-10.24)

Pigment, fragrance component using cyclodextrin and soluble starch which have excellent material capture ability such as fragrance or colorant and have no taste and aroma in order to prepare color, aroma or color and flavored salt according to the present invention Is collected and recrystallized to produce a new type of salt.

More details about the configuration and technical implementation of the present invention are the same as the embodiment.

Example 1 Preparation of Colored Flavored Salt

1. Purification and Concentration of Sea Salt

Dissolve commercially available sun salt in water until it becomes supersaturated, add an appropriate amount of activated carbon or diatomaceous earth, heat it for 5-10 minutes to adsorb impurities, and then add 0.1% tannin (w / v%) of saturated salt solution to remove heavy metals. Settle the mud or foreign matter, filter the upper water with cotton cloth 3-point filter cloth, and filter about 2 grams of dry cotton wool through a funnel fitted in the drain to form a purified saturated salt solution.

2. Preparation of mixed solution of pigment component and trapping material

Mix 0.1 milligrams of tar dye yellow No. 4 with 100 milliliters of 20% cyclodextrin solution or 20 grams of soluble starch, so that the total liquid volume is 1 liter with distilled water, warmed to 70 degrees Celsius, and collected through hydration bond. It was made.

3. Collection of salt particles of pigment

1 liter of the salt solution prepared in step 1 and the tar pigment yellow No. 4 and the trapping material (cyclo-dextrin or soluble starch) mixed solution prepared in the process of 200 ml each put 200 ml each while slowly heating to not more than 100 degrees Celsius Evaporate the water. When the recrystallized salt containing recrystallized salt particles and pigment molecules is about 95%, the heating is stopped and cooled to complete recrystallized salt particle production.

4. Colored Flavor Manufacture

In order to dry the recrystallized salt produced in the above step 3, drying and grinding for 24 hours in a dryer at 60 degrees Celsius to complete the production of colored taste salt.

Example 2 Preparation of Flavored Salt

1. Purification and Concentration of Sea Salt

Example 1) is the same as the purification and concentration of the sun salt of 1.

2. Preparation of a mixture of fragrance components and trapping materials

A suitable amount of citron fragrance (natural or synthetic fragrance) is mixed with 100 ml of 20 percent cyclodextrin solution or 20 grams of soluble starch, and the total liquid amount is 0.5 liter with distilled water and warmed to 70 degrees Celsius. It was collected through hydration bonds.

3. Collection of salt particles of fragrance

Add 500 ml of the salt solution prepared in 1) to 100 ml of mixed solution of citron and trapping material (cyclo-dextrin or soluble starch) prepared in the process of 2, and slowly heat it so that it does not become more than 100 degrees Celsius. After evaporation of the recrystallized salt particles and the recrystallized salt containing the pigment molecules, about 95 percent of the precipitate is stopped, the heating is stopped and cooled to complete the production of recrystallized salt particles.

4. Aromatic Flavored Salt

In order to dry the recrystallized salt made in the above process 3 to dry for 24 hours in a 60 degree Celsius dryer and pulverized to complete the production of colored taste salt.

Example 3 Preparation of Salt with Flavor and Color

1, purification and concentration of sun salt

Example 1) is the same as the purification and concentration of the sun salt of 1.

2. Production of mixed solution of fragrance ingredient, pigment ingredient and trapping material

Yellow No. 4 0.01 milligrams and orange fragrance (natural or synthetic fragrances) in an appropriate amount (functional basis) with 100 milliliters of 20 percent cyclodextrin solution or 20 grams of soluble starch, the total amount of distilled water to 0.5 liters, Warmed to 70 degrees Celsius to be collected through hydration bonds and the like.

3. Collection of salt particles of fragrance and pigment

Add 100 ml of yellow No. 4, old fragrance and mixed substance (cyclo-dextrin or soluble starch) mixed solution prepared in the process of 2 to 500 ml in the salt solution made in the process of 1) above 100 degrees Celsius When recrystallized salt particles, recrystallized salt particles containing pigment molecules and fragrance components are precipitated about 95 percent while evaporating moisture while slowly heating to the inside, heating is stopped and cooled to complete recrystallized salt particles production.

4. Production of flavored salt with flavor and color

In order to dry the recrystallized salt made in the above process 3 to dry for 24 hours in a dryer of 60 degrees Celsius and pulverized to complete the taste salt with aroma and color.

Example 4 Preparation of Salt Collecting Plant Extracts

1. Purification and Concentration of Sea Salt

Example 1) is the same as the purification and concentration of the sun salt of 1.

2. Preparation of Mixed Seaweed Extract (Water and Ethanol 7: 3 Solution) and Captured Material (cyclo-dextrin or Soluble Starch)

200 g of fresh seaweed is added to a 200 ml solution in which water and ethanol are mixed at a volume ratio of 7: 3, and pulverized with a mixer. The top of the container is sealed, heated to 50 degrees Celsius, and maintained for 12 hours. The filtered filtrate was mixed with 100 ml of 20 percent cyclodextrin solution or 20 grams of soluble starch, and the total amount of the liquid was 0.5 liter with distilled water, and heated to 70 degrees Celsius to be collected by hydration bond and the like.

3. Preparation of citrus extract (water and ethane 7: 3 solution) and trapping material (cyclo-dextrin or soluble starch)

200 g of the washed citrus fruits were mixed in a 200 ml solution in which water and ethanol were mixed at a volume ratio of 7: 3, and pulverized with a mixer. The top of the container was sealed and heated to 50 degrees Celsius to elute the citrus fruits while maintaining for 12 hours. The filtered filtrate was mixed with 100 ml of 20 percent cyclodextrin solution or 20 grams of soluble starch, and the total amount of the liquid was 0.5 liter with distilled water, and heated to 70 degrees Celsius to be collected by hydration bond and the like.

4. Preparation of extract and mixed solution

Mix 100 milliliters of 50 percent cyclodextrin solution with 100 milliliters of each of the seaweed and citrus extracts prepared in 2 and 3, add distilled water to make 200 milliliters of the total liquid, and stop heating when it reaches 70 degrees Celsius. While cooling, the extract component and the cyclodextrin molecules were collected through hydration bonds and the like. Dissolve 20 grams of soluble starch in 100 milliliters of 500 milliliters of distilled water and warm it up to 70 degrees Celsius and stop heating and slowly cool down the extract ingredients and soluble starch molecules. It was collected through hydration bonds.

5. Collection of Salt Particles in Extracts

Add 100 milliliters of the mixed material (cyclo-dextrin or soluble starch) mixed solution to seaweed and citrus extracts prepared in the process of 2 and 3 to 500 milliliters of the salt solution prepared in step 1 above, so that the temperature does not exceed 100 degrees Celsius. When the evaporation of water gradually evaporates, the recrystallized salt particles and recrystallized salt collected from the extract are precipitated at about 95 percent. Then, the heating is stopped and cooled to complete the production of recrystallized salt particles collected from each of the seaweed and citrus extracts.

6. Manufacture of Flavored Salt Containing Extracted Ingredients of Seaweed and Citrus

In order to dry the recrystallized salt in which the seaweed and citrus extract ingredients collected in step 3 were collected, dried and pulverized in a dryer at 60 degrees Celsius for 24 hours to complete the taste salt in which the seaweed and citrus extract ingredients were collected.

Salt has been used as the most important source of human minerals through the eternal food culture, but the character of salt has been used in the form of natural salts such as dark brown by incorporation of white or mineral oxides. In the present invention, by developing such a traditional concept of salt as an emotional salt that gives a modern sense and functionality, the various visual and olfactory effects of the salt can be contributed to the development of food culture and food industry as salt that meets the aquatic food processing aptitude.

Color salt, scented salt and salt with aroma and color made in the present invention can be used as a salt for adjusting the dining table, such as a restaurant, the atmosphere of the table can be an opportunity to improve the preference of the restaurant as well as to promote operating profit have. When used as a kitchen salt for kitchen cooking in the home, it is an emotional product that provides a different cooking environment for housewives. It can be used as a complex functional salt of a new concept by developing a product with various salt qualities according to culinary aptitudes, and integrating flavor and salt, color and salt, and flavor and color and salt. Moreover, it is possible to unify the process of adding salt, flavoring and coloring in various food processing processes in the food industry. In the present invention, by adjusting the type and amount of flavor, color, and extract ingredients collected in the salt to the amount of processed food, the process of adding these ingredients is shortened, thereby reducing production facilities, space, manpower and production cost, and contributing to corporate profit. can do.

The taste salt of the present invention fits well with the modern cultural diversity and emotional thinking of the new generation age group, which can bring significant benefits in the hospitality business such as restaurants targeting them. In addition, the present invention will be an opportunity to develop and utilize a multi-functional salt of a variety of characters and properties with a new recognition of salt.

Claims (3)

Scented salts, colored salts, colored and scented salts and plant extracts, characterized by the manufacture of salts containing fragrances, pigments, pigments and scents and plant extracts using salts, pigments, flavors and plant extracts Salt containing and a manufacturing method thereof. Dissolve the natural salt or rock salt to make a saturated solution, add an appropriate amount of activated carbon or diatomaceous earth to remove impurities, heat it for 5-10 minutes, adsorb impurities, and add 0.1 percent tannin (w / v percent) and filter it using a filtration device. Salt refining process, When the salt-purified solution is heated and evaporated to 5% of the amorphous salt solution, a dissolved 20% cyclo-dextrin solution or 20-gram soluble starch dissolved in an appropriate concentration of fragrances, pigments, and plant extracts. The process of recrystallization by adding dissolved solution, drying process while recovering recrystallized salt and evaporating water gradually at 60 degrees Celsius, crushing salt particles into particles of appropriate size, fragrant salt, colored salt, color Flavored salt manufacturing method characterized in that it produces a salt containing a salt and a plant extract. According to claim 1 and 2, using a cyclodextrin or soluble starch as a trapping material and using food coloring or natural pigments, synthetic flavors or natural flavors and plant extracts to prepare a flavor salt having a variety of colors and flavors Flavored salt manufacturing method characterized by.