KR20100117691A - Health salt containing concentrated plum juice and it's manufacturing method - Google Patents

Abstract

PURPOSE: A health salt containing plum concentrate and a manufacturing method thereof containing the concentrated liquid of plum are provided to supply the heath salt and increase the savory taste, the fang transposition official letter rice powder is added and Japanese apricot including the sourness except the salty taste. CONSTITUTION: A refined salt is prepared. The fine salt 70-65 weight% and the concentrated liquid of plum 6-5 weight% are mixed and heated at 100-110 degrees. In order to prevent rigidity and alleviate the salty taste, the rice powder 17-15 weight% processed expansion is added. The mineral including the calcium 6-5 weight%, the potassium 6-5 weight% is added in the mixed solution and heated in 100-110 degrees.

Description

Health Salt containing Concentrated Plum Juice and It's manufacturing method

      The present invention relates to the production of healthy salts containing plum concentrate and a method for producing the same, and more particularly, rice powder processed by dipping in order to prevent hardening and to relieve salty taste after heat drying after mixing plum concentrate with refined salt. It is a healthy salt that is enriched with minerals such as calcium and potassium, which are lacking in refined salt and modern people are also lacking.It is used for beauty, such as seasoning, fern, skin massage, etc. The present invention is aimed at the second high value-added processed products that promote the consumption of processed products, and relates to the manufacture of healthy salts containing plum concentrates considering the taste, beauty and health of modern people, and a method of manufacturing the same.

      Salt, which is one of the main ingredients of the present invention, is an essential mineral material for the survival of humans and all living organisms, as well as salty seasonings and preservatives with antiseptic properties, as well as maintaining the excitability of nerves and muscles in the body and stimulating metabolism. It is important as a bioregulator that maintains normal physiological function by constantly adjusting the osmotic pressure of and cells and balancing acid and alkali. In addition, salt is mainly composed of sodium chloride, but contains various inorganic substances, and especially K, Mg, and Ca are known to lower blood pressure. Edible salt is divided into sun salt and refined salt according to KS standard. Refined salt is divided into mechanical salt which is mass-produced mechanically and processed salt (baked salt, roasted salt, fresh salt, bamboo salt) after heating process, and concentrated in rock salt or underground Imported salts prepared in 15-18% high concentration saline have different ingredients, properties and functionalities (Park Jung-Wook et al. 6, mineral and heavy metal content by salt type, Korean Society of Food Science and Technology, 32 (6): 1442 Recently, various functional salts have been developed due to consumers' preferences and health preferences, and olive oil, as well as healthy salts containing traditional bamboo salt and its modifications, garlic, green tea, herbs, seaweed, mugwort and onions. Cosmetic salts containing collagen, seaweed and chitosan are also available.

      In addition, the plum used as the main material of the present invention consists of a husk and hard seeds, the flesh is about 80%, the seed is about 20%. The ingredients of the plum are about 85% water, 10% sugar, and 5% organic acid. In addition, it contains 4 times more calcium, 6 times more iron, 7 times more magnesium, and 5 times more zinc than apples. Its organic acid content is particularly high compared to other fruits. On the other hand, the plum has various pharmacological effects, and the effects of fatigue recovery and constitution improvement by organic acids, liver protection and detoxification by pyruvic acid and picric acid, etc. Known (processing storage and packaging methods for various uses of plum, Eunjongbang and 2 others, food storage and processing industry, 3 (1), 68-80, 2004)

Plum is currently being processed as a concentrate of plum, raw plum (sugar immersion), plum tea, plum drink, plum wine, plum vinegar, pickled plum, etc., and is becoming a popular health food for modern people. In Japan, pickled plum (Umeboshi) is consumed as one of the representative processed products, but in Korea, the plum stock, which is immersed in sugar, is widely used for various purposes. However, due to the well-being-oriented eating habits of modern people who are reluctant to ingest excessive sugar, they also tend to be reluctant to plum products themselves while knowing the excellent physiological function of plums. Also, various types of plum products are also lacking (patent 0841200, using plum stock solution). Functional pickles of garlic (plum) and its preparation method).

      Looking at the patent registration status of salts containing functional ingredients, there are low salt functional color salt (patent 0743970), low salt and its manufacturing method (patent 0768694), kelp liquid salt manufacturing method (patent 0858030), and related patents for bamboo salt. Looking at the registration status, the special manufacturing method of bamboo salt (patent 0154168), bamboo salt manufacturing method (patent 0185017), bamboo salt containing nephrite powder and its manufacturing method (patent 0310160), bamboo salt manufacturing method and bamboo salt (Patent 0364898), Bamboo salt manufacturing method (Patent 0453206), Novel bamboo salt composition (Patent 0512201) containing green tea, Mugwort salt and its manufacturing method (Patent 0568161), Dissolved salt and its manufacturing method (Patent 0572371) No.), a method for preparing salt using wood vinegar and sun salt (patent 0588630), a method for producing bamboo salt (patent 0686890), a method for producing bamboo salt (patent 0701471), a method for producing bamboo salt (patent 0762016) , Sun And a method of manufacturing the bamboo salt using a salt production in deep water (Patent No. 0,821,386), which still can be seen that in a variety of animals, plants, algae, mineral materials have a lot of salt remain functional.

On the other hand, the recent patented technology for producing secondary high value-added processed products by applying the first processing products of plum, such as plum stock, and the functional pickles of garlic (plum) using plum stock and its manufacturing method (patent 0841200), plum stock Functional Gochujang Pickles of Garlic (Pear Plum) and Manufacturing Method thereof (Patent 0841199), Green Tea Pepper Pickles with Method of Plum Extract and Manufacturing Method thereof (Patent Application No. 10-2008-0113704), Seedless using Plum Extract with Natural Ingredients Manufacture of pickled plums and methods of manufacturing them (Patent Application No. 10-2008-0121192), most of which are pickled products, low salt, low sugar, healthy foods, and processed products using various plum products such as plum concentrate with enhanced functionality and shelf life. As for the manufacturing method, the product development is still insufficient.

      The present invention aims to produce a high value-added secondary processed product by utilizing a primary processed product of plum, which is limited to side dishes and beverages, especially as a salt development considering palatability and health functionalities.

Among the various primary products of plum, plum stock or pickles are relatively well-known, but plum concentrate is heated and dried by extracting only plum from the plum, but it contains rich functional ingredients of plum, but it is less palatable due to its strong sour taste. The use range is also limited only to drinking. Therefore, in the present invention, by adding a plum concentrate to the refined salt from which impurities are removed, flavor components such as acidity other than salty taste and abundant functionality of the plum are reinforced, and the rice is expanded to prevent stiffness and to add umami taste while lowering the strength of salty taste. We want to develop high value-added processed products containing salt and plum added with powder.

      In order to achieve the above object, the present invention was aimed at the secondary high value-added processed product for promoting the consumption of plum processing products such as seasoning, fern, skin massage, etc., and plum concentrate in the healthy diet to prevent adult diseases, tablets After mixing the plum concentrate with the dried salt and heat-drying it, the rice powder processed by expansion is added to prevent hardening and to reduce the saltiness, and the minerals such as calcium and potassium are lacking in the refined salt and modern people are also lacking. It is characterized by producing a healthy salt containing a plum concentrate in consideration of the beauty and health of modern people as a healthy salt.

Hereinafter, the production of healthy salt containing plum concentrate according to the present invention and a method of preparing the same will be described in more detail.

      The present invention is a step of preparing a purified salt (10), 70-65% by weight of refined salt, 6-5% by weight of plum concentrate and heat-dried at 100-110 ℃ for 4-5 minutes (20), firmness Mixing and adding 17-15% by weight of expanded rice powder in order to prevent oils and relieve saltiness (30), 6-5% by weight of calcium, potassium 6- Process of reinforcing minerals such as 5% by weight (40), process of drying and drying for 2-3 minutes at the final 100-110 ℃ for the purpose of evaporation of moisture to prevent harmful elements (50) Bottling or sealing packaging (60) It is characterized in that it is manufactured through).

      Meanwhile, refined salt, which is the main material used in the present invention, can be easily purchased in Korea, such as Jeonnam, and plum concentrate may also be used in the market, regardless of the manufacturer, such as Gwangyang. In addition, it is also possible to use existing products sold on the market, regardless of the manufacturer, such as expanded rice powder, calcium and potassium.

Hereinafter, the present invention will be described in more detail as the following Examples and Experimental Examples, but the present invention is provided to understand the present invention more easily, and the present invention is not limited to these Examples and Experimental Examples.

      Meanwhile, various subsidiary materials were mixed with refined salt, which is a main material, and the following control and examples were performed.

      (Control) Refined Salt and Plum Concentrate Mix

      95% by weight of refined salt and 5% by weight of plum concentrate were mixed and heat-dried at 100-110 ° C. for 2-3 minutes to prepare plum salt.

      Example 1 Plum Salt Preparation

     Plum salt was prepared by using 55 wt% of refined salt, 9 wt% of plum concentrate, 20 wt% of expanded rice powder, 8 wt% of calcium, and 8 wt% of potassium as materials.

      Example 2 Plum Salt Preparation

     Plum salt was prepared by using 59 wt% of refined salt, 8 wt% of plum concentrate, 19 wt% of expanded rice powder, 7 wt% of calcium, and 7 wt% of potassium as materials.

      Example 3 Plum Salt Preparation

     Plum salt was prepared by using 65 wt% of refined salt, 6 wt% of plum concentrate, 17 wt% of expanded rice powder, 6 wt% of calcium, and 6 wt% of potassium as materials.

      Example 4 Plum Salt Preparation

     Plum salt was prepared by using 70 wt% of refined salt, 5 wt% of plum concentrate, 15 wt% of expanded rice powder, 5 wt% of calcium, and 5 wt% of potassium as materials.

       Example 5 Plum Salt Preparation

Plum salt was prepared by using 76 wt% of refined salt, 3 wt% of plum concentrate, 13 wt% of expanded rice powder, 4 wt% of calcium, and 4 wt% of potassium as materials.

      As described above, the production of healthy salt containing plum concentrate according to the present invention and its manufacturing method can be used to prevent the consumption of plum processed products such as seasonings, ferns, skin massages, etc. and beauty concentrates of healthy diets to prevent adult diseases. It aims to promote secondary high value-added processed products, and mixes plum concentrate with refined salt and heat-drys them, and then adds milled rice powder to prevent hardening and alleviate salty taste. It is also a healthy salt that is enriched with minerals such as calcium and potassium, which are often insufficient, and aims to produce healthy salts containing plum concentrates considering modern taste, beauty and health.

Meanwhile, since March 28, 2008, the Salt Control Act has been amended so that natural salt can be used as food, but currently, natural salt, which is produced in France, Japan, Italy, and the United Kingdom, is called noble salt and is popularly sold. Lim Hyung-kyun and one other person, Health Chosun (December 18, 2007). These countries have been using natural salt for a long time, and research and efforts for the development of high quality salt are far ahead of Korea, which is only at the beginning. However, recently, the interest and consumption of the functional salt including natural ingredients are increasing, and the development of salt using various functional materials produced in Korea is also actively underway. Therefore, by developing functional salts using salt and plum, one of the largest products in Jeonnam, it is valuable as a win-win strategy to meet both local special product consumption and high value-added processed product consumption. In addition, the company will continue to develop secondary high value-added processed products using primary plum products, satisfying consumers' health preferences, and expecting growth as a leading agricultural brand targeting the global market.

      As an experimental example, sensory tests were carried out. Twenty trained sensory testers were composed, and the intensity (strength) of various tastes and feelings was measured by a 5-point scale method (① <② <③ <④ <⑤). Five kinds of plum salt sensory test were measured in the control group and Example. In sensory test I, sweetness, salty taste, sour taste, bitter taste, umami, and harmony of taste were performed in the sensory test Ⅱ by odor, color and overall viewpoint. . In the sensory test, the t-test was performed by calculating the mean and standard deviation using the SPSS 13.0 statistical program.

      Table 1. Sensory test Ⅰ

division sweetness
a Salty
b Sour taste
c bitter
d Umami
e Taste harmony F p Post hoc Control ① 1.00 ± .00 4.53 ± .52 2.40 ± .83 2.07 ± .59 1.00 ± .00 1.40 ± .51 120.456 .000 *** a = e <c = d <b Example 1 ② 2.80 ± .86 2.07 ± .26 3.00 ± .38 2.20 ± .41 2.13 ± .52 2.00 ± .65 9.901 .000 *** b = d = e <a = c Example 2 ③ 1.80 ± .41 2.00 ± .00 1.93 ± .46 1.93 ± .46 2.00 ± .00 2.20 ± .56 .847 .500 Example 3 ④ 2.00 ± .00 2.20 ± .41 1.40 ± .51 1.13 ± .35 3.93 ± .80 3.87 ± .64 75.600 .000 *** c = d <a = b <e Example 4 ⑤ 1.60 ± .51 2.20 ± .41 1.53 ± .64 1.27 ± .46 4.33 ± .49 4.13 ± .74 90.793 .000 *** a = c = d <b <e Example 5 ⑥ 1.00 ± .00 3.33 ± .82 1.07 ± .26 1.07 ± .26 1.13 ± .35 2.00 ± .85 83.603 .000 *** a = c = d = e <b F 35.341 69.037 25.802 20.671 140.421 42.209 p .000 *** .000 *** .000 *** .000 *** .000 *** .000 *** Post hoc ① = ⑥ <③ = ⑤ <③ <② ② = ③ = ④ = ⑤ <⑥ <① ⑥ <④ = ⑤ <③ <① <② ④ = ⑤ = ⑥ <① = ② = ③ ① = ⑥ <② = ③ <④ <⑤ ① <② = ③ = ⑥ <④ = ⑤

*** p <.001

※ Post hoc: Duncan's Multiple Range test

      As shown in Table 1, the control group had the highest saltiness (p <.001), and Example 1 had the highest sweetness and sourness, but the strength was not so strong (p <.001). There was no significant difference, Example 3 had the highest umami, sweet and salty but also not high strength, but significantly higher (p <.001), Example 4 had the highest umami and the next salty strength Was not detergent but was high (p <.001), and Example 5 had the highest salty taste (p <.001).

     On the other hand, the sweetness was high in the order of Example 1, Example 2, Example 4, but the strength was not very strong (p <.001), the salty taste was the highest in the order of the control, Example 6, Example 5 (p <.001), the sour taste was higher in the order of Example 1, the control group, Example 2, but the strength was not very strong (p <.001), bitter taste of Example 2, Example 1, the control group was high but the strength was It was not so strong (p <.001), the umami taste was the highest in the order of Example 4, Example 3, Example 2, and also the highest taste in Example 3 and Example 4 (p <.001) The harmony of taste was high in the order of Example 4, Example 3, and Example 5, and also the highest taste was felt in Example 3 and Example 4 (p <.001).

      As a result of comparative analysis of the above examples, it can be seen that Examples 3 and 4, in which the intensity of the umami taste is high, the strengths of the sour and bitter tastes are relatively low, and the sweet and salty tastes are appropriately balanced, have the most ideal ratio blend. there was.

      Table 2. Sensory Test II

division smell color all
Harmony t p Control ① 1.00 ± .00 1.13 ± .35 1.87 ± .35 -1.468 .153 Example 1 ② 1.80 ± .68 2.80 ± .77 1.93 ± .26 -3.767 .001 ** Example 2 ③ 1.67 ± .49 2.20 ± .41 1.93 ± .26 -3.228 .003 ** Example 3 ④ 1.07 ± .26 2.00 ± .53 3.40 ± .51 -6.089 .000 *** Example 4 ⑤ 1.07 ± .26 2.07 ± .59 4.00 ± .53 -5.983 .000 *** Example 5 ⑥ 1.07 ± .26 1.40 ± .51 2.93 ± .26 -2.269 .031 * F 12.764 17.783 42.209 p .000 *** .000 *** .000 *** Post hoc ① = ④ = ⑤ = ⑥ <② = ③ ① = ⑥ <③ = ④ = ⑤ <② ① = ② = ③ <⑥ <④ <⑤

* p <.05, ** p <.01, *** p <.001

※ Post hoc: Duncan's Multiple Range test

      As a result of the comparative analysis in Table 2, the odor was hardly felt in all samples, the color of Example 2 was the highest, but the intensity was not so strong (p <.001), and the overall harmony was the same as that of Example 4. It was high in the order of Example 3 (p <.001).

As a result of comprehensive analysis of Table 1 and Table 2, it was found that Example 3 and Example 4 had the highest sensory evaluation.

Claims (2)

Process for preparing refined salt (10), 70-65% by weight of refined salt, 6-5% by weight of plum concentrate and heat-dried at 100-110 ℃ for 4-5 minutes (20), to prevent firming Process of mixing by adding 17-15% by weight of expanded rice powder to reduce the saltiness (30), 6-5% by weight of calcium, 6-5% by weight of calcium, which is lacking in refined salt and also easy for modern people After the step of reinforcing minerals such as 40, the process of heat drying at the final 100-110 ℃ 2-3 minutes (50) for the purpose of evaporation of moisture to prevent harmful elements, etc. Health salt manufacturing method containing plum concentrate, characterized in that the preparation       Process for preparing refined salt (10), 70-65% by weight of refined salt, 6-5% by weight of plum concentrate and heat-dried at 100-110 ℃ for 4-5 minutes (20), to prevent firming Process of mixing by adding 17-15% by weight of expanded rice powder to reduce the saltiness (30), 6-5% by weight of calcium, 6-5% by weight of calcium, which is lacking in refined salt and also easy for modern people After the step of reinforcing minerals such as 40, the process of heat drying at the final 100-110 ℃ 2-3 minutes (50) for the purpose of evaporation of moisture to prevent harmful elements, etc. Healthy salt containing plum concentrate, characterized in that it is prepared