KR20040028476A - Functional green salt and manufacturing methods thereof - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing functional salt containing catechin or other useful components of green tea by mixing a green tea extract, saline water and other components. The manufactured functional salt has substantially reduced adverse effects of salt and maintains the characteristic flavor of green tea while exhibiting low salinity. CONSTITUTION: Functional salt is green in color and contains 88 to 99.9% by weight of table salt, 0.1 to 12% by weight of green tea and 0.01 to 12% by weight of at least one component selected from garlic, kelp, chitosan, Glycyrrhizae Radix, Ginseng Radix, mushroom and sesame. It is prepared by extracting green tea leaves in water at 60 to 90deg.C., mixing with a saline solution and other components and then heating at 60 to 90deg.C.

Description

Functional green salt and its manufacturing method {FUNCTIONAL GREEN SALT AND MANUFACTURING METHODS THEREOF}

The present invention relates to a green salt and a method for manufacturing the same, and more particularly, to a low salt which can feel the flavor of a green tea with the green color of green tea being homogeneous and vivid while containing a large amount of the active ingredient of green tea. Functional green salt of the figure and a method for producing the same.

Salt is also commonly referred to as salt, and the chemical name is sodium chloride (NaCl), which is widely used in daily life such as coarse salts and salt salts, and is also used in large quantities in industrial fields such as the production of soda (sodium carbonate).

Sources of salt include rock salt, salt lakes, underground functions and sea water. Two-thirds of the world's salt production comes from rock salt.

When the salt is roughly classified, it can be classified into sun salt, rock salt, mechanical salt, recontaminated salt, and processed salt.

Natural salts (NaCl 80 ~ 85; Ca 0.2; Mg 0.5 ~ 1.0; SO₄1.0 ~ 1.5; K 0.1 ~ 0.17; Moisture 8 ~ 12) are introduced into the reservoir, and then sea water using natural forces such as solar and wind It is a salt made by condensing the salt. In Korea, it is produced in the salt sea of the West and South Seas. The salinity of sun salt is generally around 90% and the color is white and transparent, but in Korea, the salinity is around 80% due to the weather conditions. Has

Refined rock salt (NaCl 99.2 ~ 99.7; Ca 0.03 ~ 0.05; Mg 0.013 ~ 0.035; SO₄0.13 ~ 0.15; K 0.01 ~ 0.02; Moisture 2.0 ~ 2.5) is salt salted by mining underground rock salt. Produced by grinding, screening and refining, the salinity is usually more than 96% and the color is generally transparent, but depending on the lipid may have a color such as gray, brown, red, blue.

Mechanical salts (NaCl 99; Ca 0.1; Mg 0.2; SO₄0.4; K 0.1; Moisture 0.3) are also called refined salts, and they are electrolyzed and brine concentrated by passing seawater between the cation exchange membrane and the ion exchanger with alternating anion exchange membranes. It is a salt prepared by evaporating water into an evaporation tube and drying it in a dryer. In general, sodium chloride has a purity of 99% or more, and a magnesium salt having a bitter taste is removed.

Recrystallization salt (NaCl 88; Ca 0.1 ~ 0.15; Mg 0.2 ~ 0.5; SO₄0.4 ~ 0.8; K 0.1; Moisture 9) is prepared by dissolving raw material salt, dehydrating and drying, and then recrystallization. (Commonly referred to as 'flower salt' in the market), and it is generally produced by mixing 20% of domestic natural salt and 80% of imported salt (refined rock salt) by heating at about 115 ℃ for about 18 hours, and salinity of 90% or more. Relatively high.

In addition to the above, processed salts include salts that have been modified by adding raw salts to salt, roasted, melted, etc., or other food additives, and typical examples thereof include roasted salts and bamboo salts.

Salt is a cube with a specific gravity of 2.16, a strong electrolyte that is electrolyzed when dissolved in water and dissociates into sodium ions Na ⁺ and chlorine ions Cl ⁻ , melted at 800 ° C. and becomes a gas at 1,400 ° C., and 35.7 at 0 ° C. in 100 g of water. g, 39.8g are dissolved at 100 ℃, and the freezing point is lowered. Saturated salt solution is stable up to -21.2 ℃, and most microorganisms except basophils show antiseptic and sterilization at high concentrations, osmotic and dehydrating. do.

Salt is a major body composition that is indispensable for the maintenance of life, which occupies 0.9 to 0.5% by weight of blood in the body and 0.1 to 0.5% by weight in sweat, tears, and urine discharged out of the body, and determines the osmotic pressure of various somatic cells. This enables the movement of body fluids, dissolution of body proteins, determination of their three-dimensional structure, and generation of potential differences for signal transduction in neurons.

Due to the difference in osmotic pressure, oxygen and nutrients in the blood are transferred into the cells, and waste products generated in the cells are transported into the blood and discharged to the outside of the body, and is reported to be involved in the active transport of cellular metabolites.

Further, the anion salt (NaCl) haeri been generated Cl ^-, and is involved in red blood cells and the mechanism of the generation of the blood on the gastric acid secretion, thus salt Deficiency There are displayed a digestive disorder or vertigo, anemia symptoms.

Salt, unlike other nutrients, is temporarily stored in the body, even if excessively ingested, is excreted immediately. When drinking large amounts of water, the salinity of the body is lowered, but the habitual excessive intake repeated daily is reported to cause blood clots and atherosclerosis due to acidity of the blood causing an increase in viscosity.

Many studies to date report that excessive salt intake is strongly associated with the induction of hypertension. In particular, angiotensin converting enzyme (ACE) is known to increase its activity by Cl ⁻ in salt, and this ACE acts on angiotensin I to produce angiotensin II, a blood pressure raising substance. ACE has been shown to elevate blood pressure in two ways: to break down kinin, which lowers blood pressure, while producing angiotensin II, which raises blood pressure. Therefore, it is known that when Cl ^- increases the activity of ACE, blood pressure will rise.

The international recommended amount of salt by the International Health Organization is 10g / day, and 4.5g / day is enough to promote. However, the average daily intake of Koreans is about 15 ~ 20g. It is reported that people living in certain fats consume excessively about 46g per day. It is believed that such a high intake of salt in Korea is one of the major causes of the high incidence of hypertension and gastric cancer in Korea.

However, all foods are mixed with the salty salty taste to bring out or emphasize the inherent taste of the food, and salty strengths determine the taste of the food because most of the feeling that the food is delicious or tasteless is determined by the amount of salt used. The most important factor (the salt concentration that people feel the salty taste of the most delicious is a concentration close to the salinity of 140mM (0.8% NaCl) in the blood) is very closely related to the induction of appetite, so the conventional intake of salt Due to the high risk of developing high blood pressure, gastric cancer, gastritis and nephritis, the low intake of saline has been recommended for a long time.

In particular, high blood pressure, nephritis, gastritis or gastric cancer, diabetes patients, such as a low salt is usually provided, but such a low salt is generally tasteless, causing a decrease in appetite of the patient is often an obstacle to the healing of the patient.

Accordingly, as a conventional solution to solve this problem, various salts as salt replacements, specifically, KCl, NHCl, LiCl, RbCl, NaBr, NHBr, LiBr, NaI, LiI, KBr, NHI, CsCl, RbBr, CsBr, KI, RbI, CsI and the like have been proposed, but all of them have a serious problem that the salty taste is much weaker than salt, the unique astringent and bitter taste is strong. Among the salt substitutes described above, some examples of practical use have been reported, but are rarely used in the market because potassium chloride (KCl) or aftertaste does not function as physiologically sodium.

Due to the inherent problems with the salt substitutes described above, processed salts have been proposed by using other food additives to reduce salinity, melt refining or baking to remove impurities in salts caused by seawater contamination. However, none of these conventional refined salts has been satisfactorily or not at all conducive to resolving the problems caused by salt intake.

As another conventional method for solving the above problems, there have been some attempts to include natural vegetable ingredients in salt for the purpose of meeting the heightening public interest in health in recent years, especially green tea components. Attempts have been made to incorporate chlorine in salt.

Green tea is obtained by heat-drying young leaves of Camellia sinnensis , which belongs to the tea tree family, growing under special climatic conditions in Korea, Japan, China, India, Sri Lanka, Indonesia, and Caucasus. Therefore, the first leaf tea that can only drink the first leaf sprouting in April (seedak), the two leaf tea (medium) using the second leaf only drinking leachate, and the three leaf tea using the third leaf (masterpiece) Classified as According to the Keddah method, various tannins that have a bitter taste are inactivated and the sesame oil is extracted.

In general, tea can be roughly divided into non-fermented tea of green tea such as leaf tea and matcha tea, semi-fermented tea such as oolong tea, strongly fermented tea such as black tea, and post-fermented tea such as roasted tea.

The main ingredient of green tea is catechin, a polyphenol, a powerful natural antioxidant, and 8 times more vitamin C, vitamin B complex, gamma-amino butyric acid (GABA), flavonoids, polysaccharides, fluorine compounds, vitamin E than lemon. And threonine and the like.

In fermented tea, the above-mentioned polyphenols, catechine, are oxidized and decomposed to free amino acids by the browning reaction by enzymes, and then they are converted into various volatile carbonyl compounds constituting the aroma of tea.

Catechin, the main ingredient of green tea, inhibits amylase activity by 87%, lowers blood sugar level, lowers blood cholesterol level, lowers blood pressure, and shows strong antibiotic action against E. coli O-157. In addition to being reported to have an inhibitory activity, it has been reported to have caries prevention and bad breath removal ability. Epigallocatechin-3-gallate (EGCG) kills cancer cells in skin tissue, prostate tissue and lymphatic system extracted from humans and mice without damaging normal cells, and free radical neutralizing ability It is reported to be 100 times C and 25 times vitamin E.

In addition, green tea contains a large amount of natural antioxidants, vitamin C and vitamin E, gamma-amino butyric acid (GABA) has a blood pressure lowering effect, flavonoids are known to have bad breath removal and blood vessel wall strengthening.

Therefore, as a conventional attempt to include green tea components in salt, Korean Patent Application Publication No. 2002-0012455 (Patent Application Date 2000.08.07) and Korean Patent Application Publication No. 2002-0011951 (Patent Application Date 2001.11.26) have been proposed. have.

The former is mixed with crushed sun-dried green tea concentrate boiled at 100 ° C for 30 minutes, and then put into a bamboo barrel, sealed with an ocher, and then put in a kiln and burned eight times. It is proposed to obtain a green tea salt by melting the liquid mixture by heating to a temperature of 1000 ℃ or more, according to this method, the organic matter including the catechin, an active ingredient in the green tea component is ashed by high temperature treatment to inactivate Therefore, it is not only effective, but also reddish to black due to browning or blackening, so there is also a problem sensually.

In the latter case as another conventional method for solving such a conventional problem, the dried salt is prepared by heating the sun salt to a predetermined temperature, then pulverizing it, and then pulverizing the green tea powder Proposed method for producing roasted salt containing green tea ingredients mixed in proportions, but processed salt according to this method is only a simple physical mixture of crushed refined salt and green tea powder. And not only partially unsatisfactory, but also not satisfactorily, there is a serious problem that the pure salt component is lowered over time during storage, the heterogeneity is gradually deepened and must be shaken sufficiently when used.

Therefore, the first object of the present invention is to reduce the harmful effects such as high blood pressure and gastric cancer of the salt, including the green tea component including the natural component, especially the catechin component of green tea in an active state, the above side effects of the salt It is to provide a low salt functional green salt that can substantially alleviate or prevent.

It is a second object of the present invention to provide a low salt functional green salt having good functionality since the salt is green in a completely and partially homogeneous state.

The third object of the present invention is, in addition to the first and second objects of the present invention described above, a low salinity which further contains various other natural plant components that can alleviate or alleviate the side effects of salts or impart other functionality. To provide functional green salt.

A fourth object of the present invention is to provide a cosmetic green salt having a skin cosmetic function in addition to the edible salt of the present invention.

A fifth object of the present invention is to provide an effective method for preparing a functional green salt according to the first to fourth objects of the present invention described above.

1A and 1B are graphs showing the effect on mouse blood pressure when the salt of Example 10 and commercially available purified salt were ingested in high salt in Experimental Example 1. FIG.

FIG. 2 is a graph showing the results of measuring the antibacterial activity against caries of the salt of Example 4 and commercially available purified salt in Experimental Example 2. FIG.

3A and 3B are graphs showing the solubility of the salts of Example 3 and commercially-baked salts in Experimental Example 4 as solubility.

Hereinafter, the present invention will be described in more detail.

Firstly, the term 'green salt' according to the present invention includes at least one or more components derived from plants or animals, in particular, the catechin component of green tea, and these components maintain their activity in whole or in part. It is included homogeneously in the salt to achieve low salting of the salt as a whole, and at the same time retains the inherent functionality of the above-mentioned ingredients, and the salt has a green color of the whole or at least partly homogeneous state, and refers to a salt having good functionality. It is to be understood that unless otherwise indicated herein, it is to be understood in this sense.

In addition, the expression "maintains its activity in whole or in part" or "maintains its activity at least in part" means that a functional component derived from the above-mentioned plant or animal homogeneously contained in salt is used for high temperature heat treatment or the like. By degrading or denaturing to keep its activity inactive.

In addition, the expression 'to have a green color of the whole or part of the homogeneous state' or 'a green color of the at least partly homogeneous state' means that a component derived from a natural plant or animal including a salt component and a green tea component This means that the green color is homogeneous and bright enough to be perceived as a single substance when observed by the naked eye, and the green color is clear even when viewed under a microscope of low magnification. It is defined as meaning that it is generally homogeneous and vivid green with possible differences.

In the present specification, when referred to simply as 'salt (or salt)' without particular limitation, it is to be understood as referring to all types of salts that can be used as edible, not industrial, and specifically, natural salt, rock salt, mechanical salt, Processed salts such as recontaminated salts, roasted salts or bamboo salts, or any combination thereof.

In addition, the term 'green tea component' as used herein is meant to encompass both green tea extract dried and / or finely ground green tea leaves by water, ethanol, or a mixed solvent of these, and other 'plant or animal origin'. The term 'natural ingredient (s)' is also used in this sense.

Low salt functional green salt according to the present invention is basically 88 to 99.9% by weight of salt and 0.1 to 12% by weight of green tea components, preferably 92 to 99% by weight of salt and 1 to 8% by weight of green tea components, more preferably Is composed of 94 to 98% by weight of salt and 2 to 6% by weight of green tea component, most preferably 95 to 97.5% by weight of salt and 2.5 to 5% by weight of green tea component, wherein the green tea component at least partially maintains its activity. In one state, it shows a totally homogeneous green color that is not visible to the naked eye during salting.

In addition, the low-salt functional green salt according to the present invention may further include at least one or more natural ingredients derived from other plants or animals, if necessary, in addition to the above-described green tea ingredients, and may be applied to the present invention. Examples of sources include garlic, kelp, chitosan, licorice, ginseng, mushrooms, sesame seeds, Angelica, apricot seeds, wormwood, ephedra, or any mixture thereof, but the present invention is not limited thereto. The amount of component (s) added is in the range of 0.01 to 12% by weight, preferably 0.01 to 6% by weight, more preferably 0.01 to 4% by weight, most preferably 0.01 to 1% by weight, based on the total weight of the component (s). It is in the range of 3% by weight, and when these components are additionally added, the proportion of the salt and green tea components is relatively reduced. On the other hand, the addition amount of each of these components by the various parameters such as the use of the low-salt functional green salt according to the present invention (whether edible or cosmetic purposes), the purpose of use, consumer preferences, the layer to be eaten, the type of dish to be used, etc. Various changes will be possible over a relatively wide range, but in general, these components to be added are each in the range of 0.01 to 6% by weight, preferably 0.01 to 3% by weight, more preferably 0.3 to 2% by weight, most Preferably it is in the range of 0.5 to 1% by weight, which is not absolute in the present invention, and may be added in a relatively high amount of kelp that is broken in the above range of 0.01 to 6% by weight, and garlic or chitosan may be too high. A small amount can be added in a relatively high range, while licorice, phosphorus, mushroom, donkey, apricot seed, wormwood and ephedra are relatively very small when edible. It is preferred to add the. Even if the above-mentioned optional ingredients are within the above-mentioned range, the green salt according to the present invention should be added in an amount that does not have a negative effect on the functionality of the green salt according to the present invention, which has a visual, taste, and olfactory effect. This may be determined by considering the intended functionality, the eating habits of the feeder. In practice, however, garlic, kelp, chitosan, licorice, ginseng, mushrooms, and edible green salts are used. Angelica, apricot seeds, mugwort, and ephedra are more preferred, although not limited to, the use in massage green salts. .

Green tea, which is an essential ingredient in the present invention, is rich in essential amino acids such as various free amino acids for enhancing sweetness, glutamic acid for making sour mild, and aspartic acid for detoxification, and alginic acid for softening bitter taste. When they are solubilized in foods, amino and carboxyl groups are cationic or anionic depending on their pH conditions, and they are combined with Cl ^- ions and Na ⁺ ions of salts, which are strong electrolytes, respectively, to form their organic salts. It does not act as an acidifying blood like free Na ⁺ ions and is believed to be able to function in part as a useful alternative salt.

Moreover, as mentioned above, the main component of green tea, catechin, inhibits amylase activity by 87%, thereby lowering blood sugar levels, lowering blood cholesterol levels and lowering blood pressure, and gamma-amino butyric acid (GABA) has an effect of lowering blood pressure, and flavonoids. Ryu acts to strengthen blood vessel walls.

Therefore, the green tea component-containing low salt functional green salt according to the present invention can not only effectively alleviate, reduce or prevent the hypertension-inducing action of salt, but also contribute to low salt.

On the other hand, garlic is rich in alithiamine (active vitamin B ₁ ), which is reported to be useful for recovery of fatigue, and is rich in germanium, selenium, and potassium, which are known to be useful for the prevention of cancer and cardiovascular diseases, and have detoxification effects. It contains a large amount of sulfur-containing amino acids, methionine and cysteine, and these substances, in particular, when garlic is injured, are converted from the allin to allicin with a garlic-specific odor by aliase, as well as various sulfur-containing compounds and minerals thereof. They are known to exhibit blood hypolipmic activity, anticoagulation, antihypertensior, detoxification, and antioxidant activity. Capsaicin is also known to inhibit cholesterol and triglyceride production in addition to its aging inhibitory function.

As a result, when the garlic component is included in the green tea component-containing low-salt functional green salt according to the present invention, not only can effectively alleviate, reduce or prevent the hypertension causing action of the salt, but also contribute to the low salinity of the salt. .

In addition, kelp includes a large amount of glutamic acid, and glutamic acid is widely used as a natural seasoning, so when natural sea salt is included in the functional green salt of the present invention, natural seasoning salts are possible, and calcium, magnesium, and iodine contained in seawater It may also function as a source of food minerals such as the like.

Chitosan is extracted from the chitinous shell of crustaceans and is a polymer polysaccharide linked to about 3000-5000 N-acetylglucosamine and glucosamine.It can't be broken down in the body, so it has a fibrous function. And antimicrobial activity. Therefore, in the present invention, it may be included in the form of a polymer polysaccharide, but preferably in the form of oligosaccharides linked by about 5 to 200 N-acetylglucosamine and glucosamine.

In addition, ginseng that may be included in the low-salt functional green salt of the present invention includes a total of 30 kinds of saponin components, named ginsenosides, which have high fat degradability in the human body and promote absorption and digestion of nutrients. In addition, it is known to activate intracellular enzymes to promote metabolism, promote serum protein synthesis, and enhance energy. In particular, it has been reported that there is a blood pressure control action, and the hypertension patients have a blood pressure lowering action, while the hypotension patients have a blood pressure raising action.

Mushrooms that may be included in the low-salt functional green salt of the present invention is not particularly limited in kind, but can also be used mushrooms and Ganoderma lucidum mushrooms known to exhibit anticancer activity.

In addition, other natural plants that may be included in the low-salt functional green salt of the present invention include licorice, Angelica, apricot seed, sesame, mugwort, ephedra, etc., licorice has anti-inflammatory and anti-immune action, in particular serum cholesterol level And blood pressure-lowering effects and sweetness.It is known that Angelica affects the cardiovascular system, increasing blood flow in coronary arteries, lowering oxygen consumption in myocardium, lowering blood levels in hyperlipidemic patients, and having antithrombotic effects. In the case of apricot seed, it helps blood circulation and removes dead skin cells on the surface of the skin, which is known to have an excellent effect on skin beauty.As it reduces the cholesterol, it prevents adult diseases such as high blood pressure, heart disease, and arteriosclerosis. And is known to help blood circulation, It can also perform as a function, mugwort is known to have the effect of sweating and removing keratin and blemishes, ephedra is used only for cosmetic salts and is effective for joint pain by acting perspiration and useful for skin care.

Referring to the basic method for producing a low salt functional green salt according to the present invention.

First way:

(A) saline solution providing step:

The salt is dissolved in water at room temperature to 141 ° C. In this case, it is preferable to make a saturated saline solution in terms of process efficiency, but in the present invention, the preparation of the saturated saline solution is not limited and optional. In addition, the saline solution may be sterilized by high temperature moist heat heating or high pressure sterilization heating, but this may be undesirable in consideration of the effect of inhibiting microbial growth and energy cost of the salt itself. Preferably, it is more preferable to use water of 60 ~ 90 ℃ so that at least the pasteurization sterilization effect can be exhibited. On the other hand, the use of water at a temperature exceeding 90 ℃ can dissolve more salt per unit volume due to the increased solubility of the salt, but 90 ℃ to prevent browning of the green tea extract when mixed with subsequent green tea extract It is necessary to cool below.

(B) green tea ingredient extraction step:

Most polyphenols in the green tea leaves are highly oxidatively decomposed by heat in the temperature range of 92 to 97 ° C., which may cause browning. In this case, the color of the final low salt functional salt is red or pink. In the present invention, 10-50 g of green tea leaves are put in 1 L of water at 60-90 ° C., and the green tea component is extracted under stationary or stirring for 5 to 60 minutes.

Here, the green tea leaf may be any one of three, medium, large, or a mixture of these, but three in terms of quality, large in size is advantageous in terms of cost.

(C) evaporation step:

Subsequently, the saline solution and the green tea extract of step (A) and step (B) maintained at a temperature of 60 to 90 ° C. are mixed, and the green tea leaf precipitate is filtered off, then evaporated and dried. Such evaporation and drying treatments are also possible for air drying treatment in daylight, but if possible, a warm evaporation treatment is preferred for shortening the time, and if necessary, may be rotated under reduced pressure in a water bath to increase the evaporation efficiency.

As a result, a flake-shaped green tea component-containing green salt having a homogeneous and vivid green color is obtained.

(D) Dry residue grinding step:

As an optional step, the flake body may be ground and finely divided to improve usability and visual sensuality.

As another modified method of the first method according to the present invention, the (A1) saline and green tea extract providing step (A1) performed by combining the above step (A) and step (B) into one step at the same time and then After the leaf precipitate has been filtered off, step (C) may of course be carried out only without evaporation.

The low salt functional green salt produced by the first method according to the present invention is completely homogeneous and vivid pale green because the green tea component is completely adsorbed or ion-bonded to the salt particles and can be completely dissolved in water. The advantage is that no precipitation residues are present when preparing the salt solution. Therefore, the green salt according to the first method of the present invention can be particularly useful for the preparation of transparent liquid food.

Second way:

The second method according to the present invention is essentially the same as all of (A) saline solution providing step, (B) green tea component extraction step and (C) evaporation step in the first method according to the present invention, It goes without saying that the above steps (A) and (B) may be performed simultaneously in one step. The difference is that (D) the dry residue grinding step is not performed.

(D) Green tea leaf grinding step:

After performing steps (A) to (C), the green tea leaf grinding step is performed, and in this step, the green tea leaf is ground in a range of about 50 to 250 mesh. However, in the present invention, the degree of grinding is not limited, and may be variously changed according to consumer's preference, use, type of food used, etc., which is merely optional.

Here, the green tea leaves may be any one of three pieces, medium pieces, large pieces, or a mixed leaf thereof, but it is more preferable to use three pieces in terms of quality.

(E) Mixed grinding step:

The flake-shaped low salt functional green salt homogeneously containing the green tea component in step (C) and the green tea leaf powder in step (D) are mixed together and ground.

In addition, it is obvious to those skilled in the art that optionally, the green tea leaf may also be ground together in the above-mentioned (E) mixed grinding step without separately performing the green tea leaf grinding step (D).

(F) granulation step:

As an optional step, the mixed powder in step (D) described above may be granulated by using a granulator to more reliably ensure the homogeneity of the contents, and to facilitate dissolution in use.

According to the second method of the present invention, since the color of the green salt produced is green to the extent that the human eye cannot be distinguished and the color is dark green, the functionality is very good.

Third way:

As another method for producing a low salt functional green salt according to the present invention, only the steps essentially the same as those of (D) to (F) are performed without performing steps (A) to (C) in the second method. It can be achieved by, in this case, optionally, it is also possible to grind together the green tea leaves in the above (E) mixed grinding step without performing the above (D) green tea leaf grinding step separately.

According to the third method of the present invention, since the color of the green salt to be produced is granulated while showing a dark green color that is hardly distinguished by the naked eye, usability and storage properties are good.

In the first to the third method according to the present invention described above, when the low salt functional green salt according to the present invention contains other natural plant components other than the green tea component, (B) the green tea component extraction step is extracted together or (B1) after the extract is obtained through a separate extraction step, all of them are mixed to carry out (C) evaporation step, or (D) green tea leaf grinding step or (E) powdering treatment to be pulverized and dried in mixed grinding step May be carried out, if necessary, (F) granulation step may be further performed. Here, in the case of extracting and processing other natural plant components other than green tea, the extract may be subjected to atmospheric pressure extraction at a temperature of 100 ° C. or an extraction treatment at a temperature higher than the pressure.

In any of the first to third methods according to the present invention, the browning phenomenon due to heat of polyphenols, which is an active active ingredient in green tea, can be prevented by performing only the low temperature treatment of the green tea component at 90 ° C. or lower. A totally homogeneous green color, which is not visible to the naked eye during salting, at least in part of its activity, can provide a low salinity functional green salt.

Hereinafter, the present invention will be described in more detail with reference to Examples, which are intended to illustrate the present invention but are not intended to limit the present invention.

Example 1:

Saturated saline solution was prepared by adding 390 g of purified salt to 1 l of water at 80 ° C. Separately, 20 g of 1 g of water at 80 ° C was added thereto and gently stirred for about 20 minutes to obtain a green tea component extract. The green tea component extract was then mixed with the saturated saline solution described above while filtering the filter paper to remove precipitated solids.

The mixed solution was placed in a 3 L flask and evaporated for 2 hours while rotating in a water bath at 80 ° C.

As a result, 391.8 g of homogeneous, bright green lightly flake-containing green tea component green salt was obtained as a residue.

The residue was triturated using a ball mill to have a particle size of an average particle diameter of 230 mesh.

Example 2:

390 g of purified salt and 18 g of lysate were added together with 2 L of water at 80 ° C., and the mixture was stirred gently for 15 minutes, filtered through a filter paper, the filtrate was evaporated to dryness under the same conditions as in Example 1, and then pulverized to obtain 391.4 g of functional matter. Got green salt.

Example 3:

Saturated saline solution was prepared by adding 393 g of purified salt to 1 L of 85 ° C. water. Separately, 20 g of 1 g of water at 85 ° C. was added and gently stirred for about 20 minutes to obtain a green tea component extract. In addition, 30 g of shredded garlic, 20 g of shredded shiitake mushrooms, 30 g of kelp, and 30 g of licorice were put in each container containing 1 liter of boiling water at 100 ° C., respectively, and maintained for 10 minutes to obtain respective extracts, followed by 85 ° C. Cooled.

Subsequently, the green tea, garlic, shiitake mushrooms, kelp, and licorice extracts were removed using filter paper, and then the respective filtrates and the saturated saline solution were mixed together.

The mixed solution was placed in a 10 L flask and evaporated in vacuo for 4 hours while rotating in a water bath at 85 ° C.

As a result, 407.6 g of a homogeneous, slightly brownish greenish green flake-like green tea-containing green salt was obtained as a residue.

The residue was triturated using a ball mill to have a particle size with an average particle diameter of 200 mesh.

Example 4:

412.4 by substantially the same procedure as in Example 3, except that 5 g of chitosan oligosaccharides (manufactured by Hanil Corporation) was mixed and then powdered prior to the powdering using the ball mill in Example 3 above. g of homogeneous, pale greenish brown flake green tea component-containing green salt was obtained as a residue. The residue was triturated using a ball mill to have a particle size with an average particle diameter of 200 mesh.

Example 5:

Substantially the same conditions and procedures as in Example 3 described above were carried out except that the barley, crushed garlic, crushed shiitake mushrooms, kelp and licorice were extracted all at once in one container containing 5 liters of water at 85 ° C. for 30 minutes. To obtain 406.8 g of a powder having an average particle diameter of 150 mesh.

Example 6:

390 g of purified salt was added to 1 L of 85 ° C. water to prepare a saline solution. Separately, 20 g of 1 g of water at 85 ° C. was added thereto and gently stirred for about 20 minutes to obtain a green tea component extract. In addition, 20 g of shredded ginseng and 20 g of shredded Matsutake mushrooms were put together in a container containing 1 L of boiling water at 100 ° C., extracted for 30 minutes, and then cooled to 85 ° C.

Subsequently, the green tea extract and the ginseng and pine mushroom extract from which the large solids were removed were filtered using a filter paper, and the filtrates were mixed with the saline solution described above, and the mixed solution was placed in a 10 L flask. Rotary vacuum evaporation for 3 hours while spinning in a bath.

As a result, 398 g of a homogeneous, slightly brownish greenish green flake-like green salt-containing green salt was obtained as a residue. This was powdered using a ball mill to have a particle size of an average particle diameter of 220 mesh.

Example 7:

As a result of the preparation in Example 1, 100 g of green salt containing flaky green tea ingredients with bright green light mixed with finely ground powder of finely divided triglyceride 4g with an average particle diameter of 200 mesh or less, and again using a ball mill again Very finely divided green salt having an average particle diameter of about 230 mesh was prepared.

Example 8:

The green salt prepared in Example 7 was granulated with a granulator for increasing solubility and improving usability.

Example 9:

Saturated saline solution was prepared by adding 390 g of purified salt to 1 l of water at 75 ° C. Separately, 20 g of 1 g of water at 75 ° C was added thereto and gently stirred for about 30 minutes to obtain a green tea component extract. In addition, 20 g of crushed licorice and 30 g of kelp were placed in a container containing 1 L of 100 ° C. boiling water and boiled for 20 minutes to obtain a mixed extract thereof, and then cooled to 75 ° C.

Subsequently, the extract was removed using a filter paper to remove the precipitate, and each of these filtrates and the saturated saline solution were mixed together, and then the mixture was evaporated under reduced pressure to obtain 395.8 g of green salt containing light green homogeneous flake green tea component.

Subsequently, 3 g of dried black sesame, 1 g of dried situation mushroom and 5 g of dried white ginseng were ground using a ball mill to an average particle diameter of 230 mesh or less, and then dried in an oven at 80 ° C. for 24 hours.

Next, 12 g of dry fine water and 5 g of chitosan oligosaccharide were mixed together in the above-mentioned dry body, followed by mixing together with the whole flake-like green salt, and regrind with a ball mill so as to have an average particle diameter of 240 mesh or less.

Example 10:

390 g of purified salt was added to 1 L of 85 ° C. water to prepare a saline solution. Separately, 20 g of 1 g of water at 85 ° C. was added thereto and gently stirred for about 20 minutes to obtain a green tea component extract. In addition, 20 g of crushed matsutake mushrooms and 30 g of kelp were put together in a container containing 1 L of 100 ° C. boiling water, extracted for 30 minutes, and then cooled to 85 ° C.

Subsequently, the green tea extract, the pine mushroom extract, and the kelp extract were filtered using filter paper, and the filtrates were mixed with the saline solution described above, and the mixed solution was placed in a 10 L flask and rotated in a water bath at 85 ° C. Rotary vacuum evaporation for 3 hours.

As a result, 397.8 g of a homogeneous, slightly brownish greenish green flake-like green tea-containing green salt was obtained as a residue.

1 g of the dried garlic powder was mixed with 100 g of the green salt obtained above, and then powdered using a ball mill to have a particle size of 200 mesh.

Example 11:

To 100 g of the green salt prepared in Example 1, 5 g of dry sac and 2 g of chitosan oligosaccharide were mixed together, and then ground to a particle size of 150 mesh or less using a ball mill, and then granulated.

Example 12:

To 100 g of the green salt prepared in Example 1, 5 g of dried saccharin, 0.5 g of granulated ginseng tea granules, 0.5 g of powdered chitosan oligosaccharide, and 2 g of sesame dry pulverized powder were mixed together, and then the average particle diameter was 200 mesh or less. Pulverized to

Example 13:

To 100 g of purified salt, 5 g of finely ground dry fine powder was mixed to 200 mesh or less, and then pulverized again to 230 mesh or less using a ball mill, and then the mixed powder was granulated using a granulator.

Example 14:

To 100 g of refined salt, 5 g of dried finely ground crushed powder to less than 200 mesh, 0.3 g of ginseng tea, 0.5 g of chitosan oligosaccharide, 2 g of kelp powder, and 1 g of sesame powder are mixed together, and then pulverized again to 220 mesh or less using a ball mill. After that, the mixed pulverization was granulated using a granulator.

Example 15:

100 g of refined salt is mixed with 10 g of medium (10 g), Angelica powder (2 g), apricot seed powder (2 g), mugwort powder (3 g) and ephedra powder (0.5 g), and then ground using a ball mill to an average particle diameter of 160 mesh or less, and then packed in a 5 g tea bag To prepare a green salt for bath massage.

Example 16:

A mixture of 6 g of Chinese zucchini and 5 g of apricot seed powder was mixed together with 100 g of purified salt, and ground to a particle size of 180 mesh or less using a ball mill, and then packaged with a 5 g tea bag to prepare a bath salt green salt.

Example 17:

100 g of refined salt was mixed with 3 g of Chinese zucchini, 3 g of mugwort powder, and 2 g of Angelica powder, and then ground using a ball mill to have an average particle diameter of 200 mesh or less, and then packaged with a 5 g tea bag to prepare a bath salt green salt.

Comparative Example 1:

After filtering the green tea concentrate (20 g in 1 L of water) which had been boiled at 100 ° C. for 30 minutes, 200 ml of the filtrate was mixed well with 400 g of natural salt crushed with 130 mesh, then placed in a barrel and sealed with an ocher. After putting in a kiln and baking, it was finally put into a melting furnace and heated and melted to a temperature of 1200 ℃ to prepare green tea salt.

Green tea salt obtained was blackish gray to black reddish brown.

Comparative Example 2:

After repeating the process of melting and cooling 400 g of natural salt at 1000 ° C. three times, pulverizing with 80 mesh, green tea mixed salt was prepared by simply mixing 36 g of green tea leaf (large size) with an average particle diameter of 80 mesh.

Comparative Example 3:

500 g of natural salt and 40 g of green tea leaves were mixed, melted at a high temperature of 1200 ° C. in a furnace, and then cooled to prepare a red-gray green tea salt.

Test Example 1 Evaluation of Effects on Blood Pressure and Weight

Normal blood pressure mice and hypertension mice were divided into two groups of 10 mice each, and a high salt diet containing 50 g of plant fiber per kg of diet and 32 g of green salt containing green tea prepared in Example 10 of the present invention was ingested for 40 days, and the weight and blood pressure The change was measured. As a control, 32 g of commercially available purified salt was used under the same conditions and methods.

As a result of the intake test, the weight difference between the two groups was not recognized, and the change in blood pressure was 40 mm in normal blood pressure mice, and the systolic mean blood pressure was 110 mmHg in the rats treated with the green salt of Example 10, and in the control group administered with commercial tablet salt. Systolic mean blood pressure was 140 mmHg. In hypertensive mice, the systolic mean blood pressure was 180 mmHg in the group administered with the green salt of Example 10 on day 40, and 230 mmHg in the control group administered with commercial tablet salt.

The results are shown in Figs. 1A and 1B.

This result was clearly recognized that the administration of the green tea-containing green salt according to the present invention shows a significant result on the blood pressure drop. These results, in particular, it was confirmed that the results of greater significance in hypertensive mice.

Therefore, from these results, the functional green salt according to the present invention can not only be expected to contribute greatly to solving the salt intake problem associated with hypertension patients, but also has diseases such as heart disease, kidney disease, diabetes, etc. It was evaluated to suggest a great possibility as a patient edible salt.

Test Example 2 Evaluation of Antimicrobial Activity against Streptococcus Mutans

Catechin, the main ingredient unique to green tea, has a wide range of antibiotic action against bacteria and inhibits proliferation, and particularly has been reported to have bad breath removal and caries prevention. The causative organism was evaluated using Streptococcus mutans.

First, Streptococcus mutans was grown in LB (Lactose Broth) medium, and bacteria having a high proliferative capacity at the expansive face were obtained from commercially available LB medium with 5% concentration of purified salt and LB with 5% concentration of green salt of Example 4. After autoclaving the medium (121 ° C., 15 minutes), caries were inoculated into each medium and incubated at 37 ° C. for 24 hours in a shaking incubator.

The total bacterial count using turbidity was prepared as a standard curve, and then 2 ml of the sample was taken every 2 hours from the beginning of the culture, and measured as absorbance at 660 nm using spectrophotometer.

Using the obtained results, the growth curve of the caries was drawn to compare the differences between the experimental groups, and the results are shown in FIG. 2.

The results showed that the green salt of Example 4 exhibited about two times higher antimicrobial activity compared to the case of using a commercially available purified salt, and the green salt-containing green salt according to the present invention was expected to be useful for toothpaste. .

Test Example 3 Evaluation of Bacterial Proliferation Inhibition in Seasoned Seaweed

In order to evaluate the growth inhibitory ability of general bacteria in seasoned seaweed, seasoned seaweed was prepared using cyanide-dosan-turned raw material using the green salt and commercially available purified salt of Example 10, and bacterial growth inhibition was evaluated as follows.

The salt concentration of seasoned seaweed was 5% and the other conditions were the same.

Immediately after each preparation, the initial bacterial counts were quantified, and stored at room temperature in a sun-free place, and sampled on the 5th, 10th, 15th and 30th days to measure the general bacterial count.

For general bacterial count, 1 g of seasoned seaweed is taken, shaken in 10 ml of distilled water, inoculated in sterilized agar plate medium by diluting stepwise, and then incubated for 48 hours in an incubator maintained at 37 ° C. The number was measured and the result is the average of 10 samplings.

As a result, the seasoned seaweed at 5% concentration of green salt of Example 10 showed significantly significant general bacterial inhibition ability compared to the seasoned seaweed at 5% concentration of purified salt.

These results are consistent with previous reports that certain ingredients in green tea and garlic are antimicrobial and have been interpreted to suggest that they are at least partially active in the green salt of the present invention. The results are shown in Table 1 below.

Immediately after manufacture Day 5 Day 10 Day 15 contrast 2.3 × 10 ³ 7.2 × 10 ⁴ 4.6 × 10 ⁶ 7.8 × 10 ⁶ Example 10 3.1 × 10 ² 8.5 × 10 ² 6.7 × 10 ³ 4.2 × 10 ⁴

Test Example 4 Usability (Solubility) Evaluation

In order to evaluate the usability of the green salt according to the present invention, the solubility of commercially-purified baked salt was measured as a control with the green salt of Example 3.

They were quietly added to a 250 ml beaker containing 100 ml of distilled water at a concentration of 1%, respectively, and immediately after 10 seconds, 30 seconds, and 60 seconds, respectively, from the time of addition, while maintaining a stationary state without any stirring. After filtering through a filter paper, the solubility was converted into an amount of undissolved salt by drying the filter paper described above in a drying oven at 100 ° C. and then subtracting the weight of the filter paper previously measured from the weight thereof.

As a result of conversion into solubility, the salt of Example 3 was found to be superior in solubility compared to conventional baked salt, and the results are shown in Table 2 below and FIGS. 3A and 3B.

10 sec 30 seconds 60 seconds Example 3 89.62% 92.72% 93.38% contrast 47.25% 65.16% 75.28%

Test Example 5: Evaluation of sensory function in cooking example

Salt is a basic seasoning that gives saltiness, but it is an important factor that determines the success or failure of cooking according to its amount and cooking method. The human preference for salty taste is very narrow in the range of salt concentration of 0.8 to 0.9%, and the difference between small amounts of salt Has a great influence on the taste of the food, and salt also has a great influence on the properties of the food such as texture, color, and the physical properties of the cooking, so it is believed that the evaluation thereof is very important in the present invention. .

Regarding the sensuality according to the cooking example using the salts of Examples 1 to 17 and Comparative Examples 1 to 3, 10 testers of the age group in their 20s to 60s were randomly selected from 2 persons for each age group: Is a non-smoker).

The target dishes and their evaluation items are as follows.

(1) red rice with red beans

The red bean rice was prepared by making the brine at 0.6% concentration using the green salt and the refined commercial salt of Example 3, and the degree of air bubbles, the softness of the cooked rice, and the overall flavor were cooked during cooking by saponin contained in the red beans. It was.

(2) spinach

The salt of 1% concentration was prepared using the green salt and the purified tablet salt of Example 7, and the spinach was soaked for 10 minutes, then taken out, boiled in boiling water for 1 minute, and then the color of the spinach was evaluated.

(3) grilled saury

Before roasting saury using the green salt and commercially available purified salt of Example 10, 8% brine was prepared and sprayed five times over 25 minutes on the surface of the saury with 5 sheaths per surface on each surface. Salinity was allowed to penetrate, and it was baked under the same conditions and then evaluated for the degree of fishy and overall flavor.

(4) grilled relief

Australian steak tenderloin (thickness 0.5 cm) was put in a sauce made with a salt concentration of 0.85% using the green salt and refined commercial salt of Example 11, maintained for 4 hours, then grilled. Evaluated.

(5) Kimchi

Using brine of 2.3% concentration using green salt and refined commercial salt of Example 13, dipping cabbages, pickling them, and taking them out after 4 hours to prepare the same seasoning, and using a kimchi refrigerator (trade name 'Dimchae' manufactured by Mando) at low temperature. After aging for 15 days, the flavor was evaluated.

The evaluation results for each test item are shown in the following Tables 3 to 7, when 8 people are judged to be good, ◎, when 6 people are judged to be good, and when 4 people are judged to be good, △, 2 or less. When it judged that it was favorable, it marked with X.

Cooking example No. Evaluation item Bubble suppression degree Softness Whole flavor Red Bean Sticky Rice Example 3 ○ ◎ ◎ Commercially available refined salt ○ ○ ○

Cooking example No. Evaluation item Color clarity spinach Example 7 ◎ Commercially available refined salt ○

Cooking example No. Evaluation item Fishy suppression degree Whole flavor Grilled saury Example 10 ◎ ◎ Commercially available refined salt △ ○

Cooking example No. Evaluation item Degree of suppression Organization Whole flavor Grilled safe Example 11 ◎ ○ ◎ Commercially available refined salt △ ○ △

Cooking example No. Evaluation item Whole flavor Kimchi Example 7 ◎ Commercially available refined salt ○

Experimental Example 6: Visual Sensory Evaluation by Naked Salt

The visual sensory properties of naked foods were evaluated for the edible green salts of Examples 1 to 14 and the conventional grilled salts of Comparative Examples 1 to 3, and the results are shown in Table 8 below.

No. color Visual sensory evaluation Example 1 Very homogeneous pale green ◎ Example 2 Very homogeneous pale green ◎ Example 3 Very homogeneous light greenish brown ○ Example 4 Very homogeneous pale green ◎ Example 5 Very homogeneous pale green ◎ Example 6 Very homogeneous light greenish brown ○ Example 7 Homogeneous dark green ◎ Example 8 Homogeneous dark green ◎ Example 9 Relatively homogeneous dark green, slightly brownish △ Example 10 Fairly homogeneous dark green ○ Example 11 Homogeneous dark green ◎ Example 12 Homogeneous dark green ◎ Example 13 Relatively homogeneous dark green ○ Example 14 Relatively homogeneous dark green, slightly brownish △ Comparative Example 1 Black gray △ Comparative Example 2 Homogeneous Black Green x Comparative Example 3 Red gray x

Test Example 7: Sensory Evaluation of Salts for Bath Massage

After bathing under the same conditions, 5 g of each of the green salt for bath massage and the commercially baked salts prepared in Examples 15 to 16 were taken, dissolved in 500 ml of water, soaked in the palms and massaged for 5 minutes on the shoulders and knees. After washing with a hot water at 40 ℃ using a shower and after 5 minutes was evaluated for the following items, the results are shown in Table 9 below.

No. Evaluation item incense Refreshing feeling Skin softness Relieves muscle pain Example 15 ◎ ◎ ◎ ○ Example 16 ○ ◎ ◎ ○ Example 17 ◎ ◎ ○ ○ Commercial Baked Salt - ○ ○ ○

Test Example 8: Evaluation of skin irritation

Take 5g each of the green salt for bath massage and the commercially baked grilled salts prepared in Examples 15 to 16, dissolve in 500 ml of water, and then apply an appropriate amount (2 ml) of each sample to the patch test hazel chamber inside the lower arm. After patching for a minute, the hazel chamber was removed, and then washed three times with water, and after 1 hour, the skin condition was visually read and the first judgment was made, removed, and the second reading was again made after 48 hours. Table 10 shows.

division 1st judgment 2nd judgment － ± + ++ - ± + ++ Example 15 7 3 0 0 9 One 0 0 Example 16 9 One 0 0 10 0 0 0 Example 17 8 2 0 0 10 0 0 0 Commercial item 5 5 0 0 9 One 0 0

* Decision table-no response

± suspected positive reaction. Slight erythema reaction

+: Slight positive reaction; Erythema, papules, positive pullback reaction

++: Severe positive reactions, vesicular reactions: erythema, papules, invasive lesions, vesicles

+++: severe positive reaction

As a result of the skin irritation test result, the salt for the bath massage according to the present invention was confirmed that the skin irritation is considerably alleviated and safe as compared with the commercially available products.

Test Example 9: Food Qualification

The green salt samples of Examples 1, 3, 11, and 14 were requested to the Food Industrial Technology Research Center of Mokpo National University to evaluate the four items of the appearance, tar color, moisture, and E. coli detection. All of the samples had inherent color and flavor and were suitable as complex seasoning foods, tar pigment was not detected, water content was determined to be about 0.13%, and E. coli was not detected.

Therefore, the above-mentioned green salt according to the present invention was determined to be suitable as a complex seasoning food.

As described above, the low-salt functional green salt according to the present invention can alleviate the harmful effects such as high blood pressure and gastric cancer of salts, while maintaining green tea components such as natural green tea ingredients, especially the catechin component of green tea. It is possible to substantially alleviate or prevent the above-mentioned side effects of salt, which is very useful as a low salt salt for patients and general household health salts, and has a relatively low salt content with a low sodium content per unit, and the salt is entirely homogeneous. It has a green color in one state, so it has good functionality, and when used for cooking, it has a distinctive effect such as being able to effectively remove fishy fishy fish and the inside of the group. Addition is possible, and skin beauty salt for bath massage It provides a new type of low-salt functional green salt, which is effective in cooling, fragrance, softness of skin, and relieving muscle pain. It is a useful invention that makes it possible to maintain activity.

Claims (9)

It contains 88 ~ 99.9% by weight of salt and 0.1 ~ 12% by weight of green tea ingredients, and the green tea ingredients are kept active and have low salinity functional greens that exhibit a totally homogeneous green color that is generally identified as a single substance when observed by the naked eye. green) salt. The method of claim 1, wherein the active fat and oil treatment is prevented browning due to heat denaturation of the polyphenol by extraction with water, ethanol, or a mixed solvent of 60 ~ 90 ℃ during the extraction of green tea components, Low salt functional green salts in which one green tea component is water, ethanol, or green tea extract dried with these mixed solvents and / or finely ground green tea leaves. The method according to claim 1, wherein the functional green salt further comprises 0.01 to 12% by weight, based on a total weight of at least one component selected from the group consisting of garlic, kelp, chitosan, licorice, ginseng, mushrooms and sesame seeds, When two or more kinds are included, the content of each ingredient is 0.01 to 6% by weight of low salt functional green salt. The method according to claim 1, wherein the functional green salt further comprises 0.01 to 12% by weight based on the total weight of at least one component selected from the group consisting of Angelica, apricot seed, mugwort and ephedra, at least two or more When included, the content of each ingredient is 0.01 to 6% by weight of low-salt functional green salt, a bath massage salt. It comprises the following steps, containing 88 ~ 99.9% by weight of salt and 0.1 to 12% by weight of green tea components, low-salt functionality showing a totally homogeneous green color that the green tea component is identified as a single substance as a whole when observed by the naked eye Preparation of Green Salt: (A) providing a saline solution; (B) extracting the green tea leaves in water of 60 ~ 90 ℃ extract the green tea component to provide a green tea component extract step; And (C) the evaporation step of removing water at a temperature of 60 ~ 90 ℃ after mixing the saline solution and green tea extract. The flake shape according to claim 5, which is followed by the above-mentioned (C) evaporation step, (D1) green tea leaf grinding step of pulverizing the green tea leaf into 50-250 mesh, and (E) flake shape after completion of the above-mentioned (C) evaporation step. Method of producing a low salt functional green salt of the salt and the above-mentioned (D1) to further perform a mixed grinding step of grinding by grinding together the finely ground green tea leaf powder. It comprises the following steps, containing 88 ~ 99.9% by weight of salt and 0.1 to 12% by weight of green tea components, low-salt functionality showing a totally homogeneous green color that the green tea component is identified as a single substance as a whole when observed by the naked eye Preparation of Green Salt: (A) green tea leaf grinding step of grinding the green tea leaf into 50-250 mesh; (B) a mixed grinding step of grinding the refined salt and the green tea leaves finely ground in the above (A) green tea leaf grinding step into 50 to 250 meshes; And (C) granulation step. The method according to claim 5 or 7, wherein, prior to the evaporation step or the mixed grinding step, at least one component selected from the group consisting of garlic, kelp, chitosan, licorice, ginseng, mushrooms and sesame seeds, based on the total weight, of 0.01 to 12 The method for producing a low salt functional green salt, which further performs an additional ingredient mixing step of mixing in an amount of 0.01% by weight to 6% by weight, when at least two or more kinds are included in an amount by weight. The method according to claim 7, wherein, prior to the mixing grinding step, at least one component selected from the group consisting of Angelica, apricot seed, mugwort and ephedra in an amount of 0.01 to 12% by weight based on the total weight, If included, the method for producing a low salt functional green salt, which further performs an additional ingredient mixing step of mixing in an amount of 0.01 to 6% by weight of each content.