KR20060036435A - Method for manufacturing of functional salt - Google Patents

Abstract

The present invention relates to a method for producing functional salts, and more particularly, it can alleviate harmful effects such as high blood pressure and gastric cancer of salts, and since the food concentrate of natural ingredients is added, the seasoning effect is high and useful ingredients of various foods are evenly distributed. The present invention relates to a method for preparing a functional salt that can be ingested and used for a variety of purposes such as bathing or massage, in addition to food, since natural plant or animal ingredients are added.

According to the present invention, a baking step of baking natural salt at a temperature of 750-850 ° C. for 7-9 hours; Cooling step to cool the roasted salt after the baking step; A crushing step of crushing the baked salt which has undergone the cooling step; A foodstuff concentrating step of concentrating the foodstuff into a liquid phase; A concentrate mixing step of mixing the food concentrate concentrated in the foodstuff concentrating step with the roasted salt crushed in the crushing step; A mixture drying step of drying the mixture through the concentrate mixing step at a temperature of 85 to 105 ° C. for 3-5 hours; And a mixture processing step of crushing the mixture, which has been subjected to the mixture drying step, to a powder or granule of a predetermined size. It provides a method for producing a functional salt comprising a.

Functional Salt, Sea Salt, Baked Salt, Foodstuffs, Concentrates, Crushed, Dried

Description

Method of manufacturing functional salts {METHOD FOR MANUFACTURING of FUNCTIONAL SALT}

1 is a flow chart showing the manufacturing procedure of the functional salt according to an embodiment of the present invention.

FIG. 2 is a flowchart illustrating a foodstuff concentration sequence of the foodstuff concentration step shown in FIG. 1.

Figure 3 is a flow chart showing the manufacturing procedure of the functional salt according to another embodiment of the present invention.

The present invention relates to a method for producing functional salts, and more particularly, to relieve harmful effects such as high blood pressure and gastric cancer of salts. The present invention relates to a method for preparing a functional salt that can be ingested and used for a variety of purposes such as bathing or massage, in addition to food, since natural plant or animal ingredients are added.

Salt (NaCl) is an important ingredient that regulates the osmotic pressure of body fluids in the human body and constitutes digestive fluids, which is essential for life support, and plays an important role in flavoring food as an essential seasoning in our dietary culture. Doing.

Such salts can be broadly divided into sun salts and refined salts, and refined salts are further classified into saw salts and processed salts.

Solar salt is produced by evaporating seawater using nature such as solar heat and wind, and contains various minerals such as calcium, magnesium, iron, manganese, phosphorus, and sulfur. These minerals play an important role in the life activities of our bodies. do.

Sanction salt refers to salt prepared by recrystallizing the raw material salt after dissolving, dehydrating and drying it. Process salt refers to salt that has been processed through roasting, etc. Removed bamboo salt belongs to this.

At this time, since the natural salt is manufactured in a state that contains impurities of seawater which is likely to be contaminated, it is usually baked to use it. The baked salt is almost pure sodium chloride, which removes water, heavy metals, gas, etc. The bad taste will be reduced.

However, in recent years, as the food culture changes, consumers are demanding salt that includes not only taste and quality, but also functionality as a health food. Various functional salts, such as salts containing minerals such as beneficial minerals, have been released.

Among these functional salts, Korean Patent Application Publication No. 2002-11951, 'Method of Baking Small Sugar Containing Green Tea Ingredients,' prepares the salt by heating the sun salt at a predetermined temperature, and then grinds it. A method for producing roasted salt containing a green tea component in which a green tea powder pulverized through is mixed at a predetermined ratio is proposed.

However, since the roasted salt solution prepared by the above-described 'roasted salt solution manufacturing method' is only a simple physical mixture of crushed salt and green tea powder, when diluted with water, salt and green tea powder are not mixed well, This occurred and there was a problem that is not good appearance.

In addition, the roasted small amount prepared by the above-described 'roasted small amount manufacturing method' is different in weight and salt and green tea powder when stored so that the salt and green tea powder is unevenly mixed after a certain time, so that if you want to use, shake well There was a problem.

It is an object of the present invention to provide a method for producing functional salts that can alleviate harmful effects such as high blood pressure and gastric cancer.

Another object of the present invention is to provide a method for preparing functional salts, in which a food concentrate of natural ingredients is added, which has a high seasoning effect and can evenly consume useful ingredients of various food products.

Still another object of the present invention is to provide a method for producing a functional salt that can be used for a variety of uses such as bathing or massage, in addition to food, since a natural plant or animal component is added.

According to the present invention for achieving the above object, baking step of baking the natural salt for 7-9 hours at a temperature of 750 ~ 850 ℃; A cooling step of cooling the baked salt that has passed through the baking step; A crushing step of crushing the baked salt that has passed through the cooling step; A foodstuff concentrating step of concentrating the foodstuff into a liquid phase; A concentrate mixing step of mixing the food concentrate concentrated in the foodstuff concentrating step with the roasted salt crushed in the crushing step; A mixture drying step of drying the mixture obtained by mixing the concentrate solution at a temperature of 85 to 105 ° C. for 3-5 hours; And a mixture processing step of crushing the mixture through the mixture drying step to form a powder or granule of a predetermined size. It provides a method for producing a functional salt comprising a.

Accordingly, in the concentrate mixing step, the food concentrate is configured to be mixed at 1 to 5% by weight relative to 100% by weight of the natural salt.

At this time, the food concentrate step, the mixing step of mixing any one or two or more foodstuffs of vegetables, mushrooms, herbs, fruits, flowers, teas or fish in a ratio of 1: 1 with water; A heating step of heating the mixture through the mixing step in an airtight container at 80-100 ° C. for 7-13 hours while applying pressure; A filtering step of filtering the solution of the mixture passed through the heating step; And a concentration step of putting the solution passed through the filtering step into a low temperature concentrator and concentrating at 60 to 80 ° C. for 3 to 5 hours. It is configured to include.

Meanwhile, after the mixture drying step, a second concentrate mixing step of mixing the foodstuff concentrate concentrated in the foodstuff concentration step into the mixture which has undergone the mixture drying step; And a secondary mixture drying step of drying the mixture passed through the secondary concentrate mixing step at a temperature of 85 to 105 ° C. for 3-5 hours. It is preferable to further include.

Hereinafter, with reference to the drawings will be described in detail. However, these drawings are for illustrative purposes only and the present invention is not limited thereto.

1 is a flow chart showing the manufacturing process of the functional salt according to an embodiment of the present invention, Figure 2 is a flow chart showing the food concentration step of the food concentration step shown in FIG.

1 and 2, in order to prepare a functional salt according to an embodiment of the present invention is first subjected to a process of washing the salt (S100).

In this case, the salt refers to all types of salt that can be used for food, not for industrial use, and may be selected from the group consisting of sun salt, rock salt, flower salt, baked salt, bamboo salt, refined salt, and the like. You will use sun salt.

There are several ways to wash the salt, but the natural salt is added to the stirrer (not shown) and water is slowly rotated to remove impurities having a greater specific gravity than water by precipitation and to remove impurities having a higher specific gravity than water by floating. Dehydrated at high speed to dry.

Through the washing process (S100), the bitter taste of the salt is purified to preserve the taste of the ingredients used in the food, and it is converted into alkaline salt to obtain the effect of preventing the constitution of the person during acidification. Can be.

Next, the washed natural salt is put in a kiln (not shown) and baked for 7-9 hours at a temperature of 750-850 ° C. (S200).

By heating the natural salt for a long time like this, insoluble matters such as gas and chloride gas in salt can be removed and natural minerals such as magnesium, potassium, and calcium can be preserved, but when heated at too high temperature, pollutants may occur. Preferably heating at 800 degrees C or less is good.

The baked salt is cooled so as to proceed to the next step for producing the functional salt produced by the present invention (S300), because it takes too long time to cool slowly at room temperature, a separate cooling means (not shown) It is desirable to be able to cool using a fast time.

Subsequently, the baked salt cooled by the cooling means is crushed into a crusher (not shown), and the baked salt granules are obtained by using a sieve of about 150 meshes (S400).

On the other hand, by concentrating the food in a liquid phase to produce a food concentrate (S500), the foodstuff used in the present invention is any one or two or more of the foodstuff mixture of vegetables, mushrooms, medicinal herbs, fruits, flowers, teas or fish Used.

Referring to Figure 2, the foodstuff selected according to the functional salt to be prepared by the user of the above-described foodstuff and water mixed 1: 1 (S510), and put the mixed mixture in an airtight container while applying a pressure 80 ~ Heat to 100 ℃ (S520).

At this time, the mixed mixture has different heating time (7-13 hours) for extracting the essence depending on the food ingredients added.

For example, mushrooms, red ginseng, etc. will heat about 12 hours, medicinal herbs and fish about 10 hours, vegetables will heat about 8 hours.

The heated solution is filtered to extract only the solution using a sieve (S530), and the filtered solution is put into a low temperature condenser and concentrated at 60 to 80 ° C. for 3 to 5 hours (S540) to remove moisture. Food concentrates are prepared.

Thus prepared food concentrate and baked salt granules are added to the stirrer and stirred for a sufficient time, the food concentrate is mixed with 1 to 5% by weight based on 100% by weight of the salt (S600).

When the food concentrate and grilled salt are sufficiently mixed, the mixture is removed from the stirrer and dried in a dryer for 3-5 hours at a temperature of 85 to 105 ° C. (S700).

In addition, when the food concentrate and the grilled salt are mixed or dried in the state in which the food concentrate is coated on the baked salt, agglomeration may occur in the form of lumps. After that, they will be packaged and released by product and capacity.

Meanwhile, as described above, a method of preparing functional salt by another method in addition to the method of preparing functional salt is shown in FIG. 2.

Figure 3 is a flow chart showing the manufacturing procedure of the functional salt according to another embodiment of the present invention. At this time, the preparation of the food concentrate is the same as that shown in Figure 2, the description thereof will be omitted.

That is, the manufacturing method of the functional salt according to another embodiment is similar to the manufacturing method of the functional salt according to the above-described embodiment, but the foodstuff is added back to the dried mixture in a state in which the mixture of the food concentrate and the roasted salt is dried (S700). The concentrate is subjected to the second mixing process (S720).

This can be determined by several factors, including the manufacturing environment and the environment in which it is used.For example, when mixing food concentrate with primary salt, mix it with 3% by weight with respect to 100% by weight of salt, and secondary salt with 100 It may be configured to mix in 1% by weight relative to the weight%.

Alternatively, when first mixing the food concentrate, half of the amount of the food concentrate originally intended to be added may be added and mixed, and when the second food concentrate is mixed, the remaining food concentrate may be added and mixed.

As such, when the food concentrate and the roasted salt are mixed in the first and second portions, the food concentrate and the roasted salt may be sufficiently mixed in the second mixture even if the food concentrate and the roasted salt are not sufficiently mixed in the first.

The mixture of the second foodstuff concentrate and the roasted salt was stirred in the secondary mixture drying step (S740), and then dried in a dryer for 2 to 3 hours at a temperature of 85 to 105 ° C. Or crushed with a crusher (S800) to be processed into granules will be released by packaging by product, capacity.

In the present specification, the food concentrate concentration step is followed by the crushing step, but the food concentrate concentrate of the food product is used in the concentrate mixing step, so that it may be prepared at any time before the baking step or before the concentrate mixing step.

In addition, the shredding step has been described as proceeding after the cooling step, it may be configured to proceed the shredding step before the baking step or before the cooling step.

As such, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without changing the technical spirit or essential features thereof.

Therefore, the exemplary embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and All changes or modifications derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

According to the functional salt produced by the method for producing a functional salt according to the present invention as described in detail above, there is an effect that can mitigate the harmful effects such as high blood pressure or gastric cancer of the salt.

In addition, since a food concentrate of natural ingredients is added, the seasoning effect is high and there is an effect of evenly ingesting useful ingredients of various food products.

In addition, since natural plants or animal ingredients are added, there is an effect that can be used for various purposes such as bathing or massage in addition to food.

Claims (4)

Baking step of baking the sun salt for 7-9 hours at a temperature of 750 ~ 850 ℃; A cooling step of cooling the baked salt that has passed through the baking step; A crushing step of crushing the baked salt that has passed through the cooling step; A foodstuff concentrating step of concentrating the foodstuff into a liquid phase; A concentrate mixing step of mixing the food concentrate concentrated in the foodstuff concentrating step with the roasted salt crushed in the crushing step; A mixture drying step of drying the mixture obtained by mixing the concentrate solution at a temperature of 85 to 105 ° C. for 3-5 hours; And A mixture processing step of crushing the mixture passed through the mixture drying step into a powder or granule of a predetermined size; Method for producing a functional salt comprising a. The method of claim 1, In the concentrate mixing step, The food concentrate is a method for producing a functional salt, characterized in that mixed with 1 to 5% by weight relative to 100% by weight of the roasted salt. The method according to claim 1 or 2, The foodstuff concentration step, Mixing step of mixing any one or two or more foodstuffs of vegetables, mushrooms, herbs, fruits, flowers, teas or fish in a ratio of 1: 1 with water; A heating step of heating the mixture through the mixing step in an airtight container at 80-100 ° C. for 7-13 hours while applying pressure; A filtering step of filtering the solution of the mixture passed through the heating step; And Concentrating step of putting the solution passed through the filtering step to a low temperature concentrator and concentrated for 3 to 5 hours at 60 ~ 80 ℃; Method for producing a functional salt comprising a. The method of claim 3, wherein After the mixture drying step, A second concentrate mixing step of mixing the food concentrate concentrated in the foodstuff concentration step to the mixture that has been subjected to the mixture drying step; And A secondary mixture drying step of drying the mixture passed through the secondary concentrate mixing step at a temperature of 85 to 105 ° C. for 3-5 hours; Method for producing a functional salt, characterized in that it further comprises.

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