KR20110007279A - How to make aromatic salts - Google Patents

Abstract

According to the present invention, the natural salt is naturally dried and then roasted by heating at a temperature of 120 ° C. to 140 ° C. for 8 hours or more, pulverizing the pulverized natural salt into 60 to 80 mesh, 3 to 4 parts by weight of onion juice per 100 parts by weight of natural salt And mixing 1 to 2 parts by weight of any one of mugwort juice or oak juice and 1 part by weight of herbal juice and mixing for 10 to 20 minutes, impregnating and rapidly freezing the impregnated mixture to -40 ° C to -50 ° C. Lyophilizing the frozen mixture in a vacuum for at least 24 hours, and heating the lyophilized mixture to 15 ° C. to 30 ° C. in a vacuum and drying for at least 8 hours.

Sun salt, salt, scent

Description

How to Make Aromatic Salts {.}

The present invention relates to a method for producing an aromatic salt, and more particularly, to a method for producing a salt that gives a natural or visual aesthetic taste to natural salt and salt.

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 salt and salt salt, and is also used in a large amount 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 96% or more 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 produced 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 magnesium salts having a bitter taste are removed to have hygroscopicity and white color.

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, the processed salt is a salt processed by adding a salt or other food additives modified in its original form by the method of roasting, burning, melting and the like, and typical salts include roasted salt and bamboo salt.

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. In addition, Cl-, an anion generated by dissociation of salinity (NaCl), is involved in the production of gastric acid secreted in the stomach and in the formation of red blood cells in the blood. Thus, when the salt is deficient, digestive disorders, dizziness, and anemia appear.

Salt, unlike other nutrients, is temporarily stored in the body, even if excessively ingested, is excreted immediately. Drinking a large amount of water lowers the salinity of the body, but repeated daily intake of habitually ingested blood causes an increase in viscosity, which has been reported to cause the development of blood clots and atherosclerosis.

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 recommendation of salt by the International Health Organization is 10g / day and 4.5g / day is enough. However, the average daily intake of Koreans is 15-20g, which means that the amount of salt intake exceeds the internationally recommended standard. It is reported that people living in certain fats consume excessive amounts of 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. Thus, as a conventional solution to solve this problem, various salts as salt replacement (specifically, salt), 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 the 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 sodium physiologically.

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

The present invention is a method for producing fragrant salt to solve the above-mentioned problems, excellent color and aroma, and can maintain a rich natural color and natural flavor for a long time, and contains a bactericidal and anticancer component of onion functionally It is an object to provide an excellent salt production method.

Aromatic salt manufacturing method according to a preferred embodiment of the present invention, the natural salt and then roasting by heating at a temperature of 120 ℃ to 140 ℃ for more than 8 hours, the step of grinding the pulverized sun salt into 60 ~ 80 mesh , 3 to 4 parts by weight of onion juice and 1 to 2 parts by weight of the wormwood juice or oak solution with respect to 100 parts by weight of natural salt mixed with 1 part by weight of herbal juice and mixed for 10 to 20 minutes, impregnating, Rapid freezing the impregnated mixture to -40 ° C to -50 ° C, lyophilizing the frozen mixture for at least 24 hours in a vacuum, and heating the lyophilized mixture to 15 ° C to 30 ° C in a vacuum And drying at least 8 hours.

In the aromatic salt manufacturing method according to a preferred embodiment of the present invention, the herb juice herbs are peppermint, spearmint, applemint, lavender, rosemary, limebloom, sage, lemongrass, lemon verbena, rosehip, cinnamon, It is characterized in that it is at least one selected from the group consisting of jacquard, sweet fennel, ginger, saffron, echinacea, jasmine, caraway, hibiscus, marigold, thyme, and basil.

In the aromatic salt manufacturing method according to a preferred embodiment of the present invention, the onion juice is heated 60 to 70 parts by weight of onion and 30 to 40 parts by weight of water for 1 hour to 1 hour 30 minutes, the onion concentrate with a pneumatic extractor After extraction, it is characterized in that it is provided with a concentration of 6 ~ 7brix by mixing with water.

Aroma salt production method according to the present invention is excellent in color and aroma, can maintain a rich natural color and natural flavor for a long time, and can provide excellent salt production method functionally containing the bactericidal and anticancer ingredients of onions.

Hereinafter, the aromatic salt manufacturing method according to an embodiment of the present invention will be described in detail.

Aromatic salt manufacturing method according to the present invention after the natural drying the natural salt and roasting by heating at a temperature of 120 ℃ to 140 ℃ for more than 8 hours, the step of grinding the pulverized natural salt into 60 ~ 80 mesh, 100 parts by weight of natural salt 3 to 4 parts by weight of onion juice and 1 to 2 parts by weight of mugwort juice or oak solution and 1 part by weight of the herbal juice and mixed for 10 to 20 minutes, impregnating, impregnating the impregnated mixture -40 Rapid freezing to ℃ to -50 ℃, lyophilizing the frozen mixture in a vacuum for at least 24 hours, and heating the lyophilized mixture to 15 ℃ to 30 ℃ in vacuum and dried for more than 8 hours Steps.

Solar salt refers to salt made by bringing seawater into the salt field and evaporating water only by wind and sunlight. Salt is classified into refined salt processed with sun salt and sun salt. Solar salt is an unprocessed salt made of coarse hexagonal crystals made by bringing seawater to the salt field and evaporating harmful ingredients with moisture from wind and sunlight. It is produced in the Indian Ocean, the Mediterranean, the United States and Australia.

Korea's solar salt farm is usually composed of reservoirs, evaporators and crystal fields. At high tide, water gates are opened to produce concentrated brine from evaporators and sent to the crystals to obtain salt crystals. If the wind is severe, the crystals are small, and if the temperature is low, the bitter taste or the quality of the salt is low, so it is better to choose salt with a lot of sunshine and low wind, and the natural salt produced in Korea is alkaline, and the salinity is about 88%. .

Natural salt is rich in minerals such as calcium, magnesium, zinc, potassium, iron, and water, so it's good for pickling kimchi or soy sauce and miso. It contains a lot of minerals that are good for your body, but also contains some toxic substances, so you have to remove it and consume it.If you soak kimchi with soy sauce salt or make soy sauce or soybean paste, the harmful ingredients disappear as fermentation occurs. As it hardens, it has to be kept sealed.

In order to apply color and scent to the natural salt, it must be impregnated with a natural concentrate. Generally, the natural salt needs to remove the moisture because it has the property of absorbing moisture. To this end, the naturally dried natural salt is roasted by heating at a temperature of 120 ° C. to 140 ° C. for at least 8 hours. When heating for a long time at a temperature of less than 120 ℃ or higher than 140 ℃ may cause abnormality in salt crystals, it is preferable to roast at a temperature of 120 ℃ to 140 ℃, it is preferable to heat more than 8 hours to evaporate the moisture sufficiently. have.

The dried natural salt crystals may be crushed to about 60 to 80 mesh in a grinder. If the size of the crystals is larger than this, the color of the natural concentrate is not sufficiently impregnated to the inside of the natural salt, and if smaller than this, there is a problem in that the crystals agglomerate in the process of impregnating the natural concentrate.

The dried and pulverized sun salt should be impregnated with a natural concentrate. At this time, the natural concentrate used may be 3 to 4 parts by weight of onion juice and 1 to 2 parts by weight of wormwood or oak liquor based on 100 parts by weight of sun salt. A mixture of 1 part by weight of juice is used. When the natural concentrate is mixed less than this, it is difficult to achieve the object of the present invention, when mixing more than this, the color or its scent is excessively deteriorated the salt's original function, due to the hygroscopicity of salt melts or clumps hard Can harden.

At this time, onion is a low fat and protein-rich vegetable that lowers the amount of lactic acid and cholesterol that is unnecessary for our body. It cleanses the blood cleanly, anticoagulant, heart disease prevention, diabetes prevention, antibacterial action, anticancer action, blood pressure lowering action, It has a great effect on physical strength. In particular, in the present invention, in addition to the above functions for health, antimicrobial action, and functions to perform antibacterial treatment on impurities that may have been included in the production process of sun salt. The onion juice is 60 to 70 parts by weight of onions and water 30 to 40 parts by weight for 1 hour to 1 hour 30 minutes, extract the onion concentrate with a pneumatic extractor, mixed with water and composed of 6 ~ 7brix concentration As a result, the onion juice should be mixed with 3 to 4 parts by weight with respect to 100 parts by weight of natural salt, wherein the inherent aroma of onions may emit a subtle aroma with other natural substances. Too much and less is not significant for antimicrobial activity.

Mugwort is a generic term for the genus Asteraceae, and there are about 250 species. Most are perennials, but there are also small shrubs. Leaves and fruits are edible, but they are often used for medicinal purposes. Flowers are large and beautiful chrysanthemums because they are abundant in bloom. Stems are well branched, stand upright, and are several tens of centimeters in length. Leaves are alternate, with fine jagged teeth, with dense gray-white soft hairs on the back. The mugwort is also characterized by high mineral and vitamin content. In particular, a lot of vitamin A, about 80g to eat the amount you need to be able to supply a day. If you lack vitamin A, the body's resistance to weakened bacteria invaded. Mugwort is known to be effective for warming the body, especially for women's diseases, good for people who are cold and good for stomach ache and diarrhea caused by cold. In particular, wormwood has a unique aroma and color in addition to its functional efficacy, so our nation has eaten many foods using wormwood. To make these mugwort juices, grind the dried mugwort finely and squeeze it into a squeeze.

Natural salts have a white color and may contain oak liquor to obtain a salt with a subtle fragrance. The oak liquor is obtained by liquefying the smoke coming from burning oak at 350 to 435 ° C. Oak juice has the effect of softening the onion's unique fragrance, and if it contains it, it has the effect of pressing the onion's unique fragrance and matching with the fragrance of other natural extracts.

Such mugwort or oak liquor is preferably contained in an amount of 1 to 2 parts by weight for blending the subtle flavor.

In addition, it is preferable to include a 1 part by weight of herbal juice to give a more natural flavor, the herbs used at this time are peppermint, spearmint, apple mint, lavender, rosemary, lime blossom, sage, lemongrass, lemon Verbena, rosehips, cinnamon, jacques, sweet fennel, ginger, saffron, echinacea, jasmine, caraway, hibiscus, marigold, thyme, basil can be used.

The natural concentrate thus prepared is sprinkled with the dried and milled natural salt, mixed and impregnated evenly for 10 to 20 minutes. Less than this time impregnation does not evenly penetrate into the interior of the natural salt, impregnated for more time than the natural salt can be dissolved in the natural concentrate is not preferable.

The impregnated mixture is then rapidly frozen at −40 ° C. to −50 ° C., and the frozen mixture is lyophilized in vacuo for at least 24 hours. Freeze-drying is a drying method of removing water by sublimating ice by freezing and depressurizing a material containing water. When using this method, the active ingredient of the natural concentrate can be evaporated only by leaving the active ingredient in sun salt. To preserve the aroma of the natural concentrate as much as possible. The fragrance was preserved by 30 to 40% when heated and dried, but about 70% was preserved by lyophilization.

In order to remove the slight residual moisture from the lyophilized mixture, a step of heating to 15 to 30 ℃ in a vacuum state and drying for at least 8 hours is required. Since the fragrance is not preserved at a higher temperature, it is preferable to dry the greenhouse for at least 8 hours at such a low temperature.

The aromatic salt thus prepared can be distributed in vacuum or moisture-proof packaging.

The present invention is not limited to the above-described preferred embodiments and can be easily modified by anyone of ordinary skill in the art without departing from the scope of the invention as claimed in the claims, Such changes are intended to fall within the scope of the claims.

Claims (3)

Naturally drying the natural salt and then roasting by heating at a temperature of 120 ° C. to 140 ° C. for at least 8 hours; Grinding the pulverized sun salt into 60 to 80 mesh; Mixing 3 to 4 parts by weight of onion juice and 1 to 2 parts by weight of wormwood or oak liquor with respect to 100 parts by weight of sun salt and mixing 1 part by weight of herbal juice, and impregnating for 10 to 20 minutes. Quick freezing the impregnated mixture to -40 ° C to -50 ° C; Lyophilizing the frozen mixture in a vacuum for at least 24 hours; And Heating the lyophilized mixture at 15 ° C. to 30 ° C. in a vacuum and drying at least 8 hours. The method of claim 1, Herbs of the herbal juice are peppermint, spearmint, applemint, lavender, rosemary, limebloom, sage, lemongrass, lemon verbena, rosehip, cinnamon, jacquard, sweet fennel, ginger, saffron, echinacea, jasmine, Caraway, hibiscus, marigold, thyme, basil is at least one selected from the group consisting of, Aromatic salt production method. The method of claim 1, The onion juice is 60 to 70 parts by weight of onions and water 30 to 40 parts by weight for 1 hour to 1 hour 30 minutes, and extract the onion concentrate with a pneumatic extractor, and then mixed with water to be provided with a concentration of 6 ~ 7 brix A fragrant salt manufacturing method characterized by the above.