KR20110075061A - A method of preparing color salt - Google Patents

Abstract

PURPOSE: A producing method of color salt is provided to offer the unique color and active ingredients of plants, and to prevent the color change of the salt. CONSTITUTION: A producing method of color salt comprises the following steps: dipping gardenia seeds or rubus coreanus into salt water, and aging the mixture for 20days at 10~20deg C for obtaining a coloring solution; and adding 5~10ml of coloring solution into 1kg of salt, and stirring. 350~450g of gardenia seeds or rubus coreanus is inserted into 1L of salt water.

Description

Color salt manufacturing method {A METHOD OF PREPARING COLOR SALT}

The present invention relates to a method for producing color salt, and more particularly, to a method for producing color salt using a plant aging solution using saline.

Salt is commonly referred to as salt, and is used as a seasoning to add saltiness to foods. It is also used to extend the shelf life of foods. Considering the physiological point of view of salt, salt maintains a constant osmotic pressure of body fluids in the body, is involved in acid-base equilibrium, maintains excitability of human nerves and muscles, promotes metabolism, and constitutes digestive fluid It is important to do. As described above, although salt is a substance necessary for human life activity and is used in various foods as the most basic seasoning, research on salt, in particular, research on processing of salt, is hardly progressed.

Examples of the salt include sun salt, rock salt, purified salt, dehydrated salt, processed salt and the like.

The sun salt is a salt we commonly use, and is prepared by concentrating seawater. In more detail, the natural salt means salt prepared by evaporating water or water of seawater using natural forces such as wind and sunlight in a salt field, and has a feature of having a thick, semi-transparent hexagonal crystal. The sun salt is rich in minerals (minerals) such as calcium, magnesium, zinc, potassium and iron. In particular, natural salts have recently been recognized as foods, not minerals, and the use of table salts for cooking foods at home is increasing. In addition, the natural salt produced in Korea, specifically, the natural salt produced in the tidal flat saltwater off the west coast of Jeollanam-do has been identified as having abundant minerals and various functionalities, and thus its use is expected to increase. In addition, the rock salt corresponds to the salt used most worldwide, but there is a problem that contains little minerals compared to the natural salt. The refined salt refers to a salt in which only sodium chloride is extracted using an ion exchange membrane by introducing seawater.

In addition, the processed salt is a salt prepared by removing the harmful ingredients or adding active ingredients or food additives through processing such as roasting, burning, melting, etc., in addition to raw salts such as sun salt, rock salt or refined salt, roasted salt, bamboo salt These include, but are not limited to, salt, salt or chitosan salts. The color salt refers to salts having various colors by dyes other than the inherent index white, such as salt by processing a method such as adding a specific dye to the raw material salt.

In relation to the processed salt, additive salts containing various spices such as glutamic acid, magnesium, calcium, and iron are mainly distributed in Japan, and in the United States, salt and natural seasonings, for example, are prepared by mixing garlic powder or onion powder. One vegetable salt is in circulation.

In the case of the color salt, it was generally prepared by dissolving salt in an extract or juice of a plant having a pigment, and then again determining the salt or removing and drying the solution. In this method, since the heating step is included, the active ingredient contained in the extract or juice of the plant is destroyed by the heat applied in the heating step, and the color is easily discolored by the destruction of the pigment component added to the salt. Is reported to be present.

In order to solve the problems of the prior art as described above, an object of the present invention is to provide a method for producing a color salt which is not only rich in the active ingredient of the plant, but also sufficiently colored due to the unique color of the plant. do.

In order to achieve the above object, the present invention provides a method for producing color salt using a plant coloring liquid. More specifically, preparing a coloring solution; And it provides a color salt manufacturing method comprising the step of adding and mixing the coloring liquid to salt.

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

The present inventors not only impregnated or coated with the active ingredient of the plant to be colored, the active ingredient is destroyed by the heat treatment process, the color unique to the plant is not sufficiently colored, and the bitter taste of the salt is strong at the processing step As a result of researches to solve the problems of the color salt manufacturing method prepared by immersing the salt in extract or juice solution, the plant is applied to the brine rather than the conventional method of dissolving salt in the extract or plant juice itself. When color salts are prepared by a method of not performing a heat treatment process using a coloring solution prepared by dipping and aging, not only the content of the active ingredient impregnated with salt is significantly increased, but also the inherent pigment of the salt By sufficiently coloring the color of the color salt, the color does not easily change. It confirmed that this can have the flavor and thereby completing the present invention.

In the present invention, the color salt refers to salts which are processed by a method such as adding a specific dye to the raw material salt and have various colors by dyes other than the salt-specific index white. Raw salt used as the raw material of the color salt refers to all types of salt that can be used for food, not for industrial purposes, and includes the concept of sun salt, rock salt, refined salt, dehydrated salt, roasted salt or refined salt, and for example, natural salt or It may be a purified salt.

In the present invention, the plant is a concept in contrast to the animal, which means that can be used for food, such as vegetables, vegetables or tea leaves, but is not limited to this includes all plants that can be used for coloring the color salt, For example, it may be one or more selected from the group consisting of gardenia and bokbunja.

The present invention comprises the steps of immersing at least one selected from the group consisting of Gardenia and Bokbunja in saline and aging at 10 ° C. to 20 ° C. for 20 days to prepare a colored solution; And it may be a color salt manufacturing method comprising the step of adding and mixing 5 to 10ml of the coloring solution based on the salt 1kg to salt.

The preparing of the coloring liquid may be performed by immersing at least one selected from the group consisting of Gardenia and Bokbunja in saline and aging at 10 ° C. to 20 ° C. for 20 days to prepare a coloring liquid.

More specifically, washing the gardenia and bokbunja; A process of immersing at least one selected from the group consisting of the gardenia and bokbunja washed in saline and a process of aging saline immersed in at least one selected from the group consisting of gardenia and bokbunja at 10 ℃ to 20 ℃ for 20 days It can be carried out by a method comprising a.

The gardenia schisandra ( Schisandra) chinensis Baillon) fruit, also called Schisandra chinensis. Omiza is said to be named because it has sweet and sour flesh, seeds are spicy and bitter, and outpost has salty taste. The Schizandra chinensis is known to be effective in seawater and asthma, to sweat, to produce a essence, and to be effective for thirst, old dysentery and diarrhea.

Pharmacological action has been reported to lower blood pressure, expectoration and antitussive action, cardiac action, promoting glucose metabolism and glycolysis, enhancing cellular immune function and antibacterial action.

The bokbunja is a fruit of the Rubus coreanus Miquel of the family Rosaceae, also known as a chaperone or a misspelling. Bokbunja is said to have been named because the inverted urine stems when eaten. In Chinese medicine, Bokbunja is effective in promoting dreams and urination by boosting kidney function, helping to weaken eyesight, lightening the body, and darkening the head. Pharmacological action has been reported to be anti-inflammatory, antioxidant, and anti-Helicobacter pylori. .

In the present invention, the brine (bittern) is the mother liquor remaining when the salt, that is, the salt of the sea salt in the sea water is also referred to as liver water, high salt or old water. Generally, it can be obtained in the process of preparing salt or by using deliquescent action in the process of storing salt.

The brine of the present invention, for example, may be prepared by the method of dehydration by centrifugation at 1000 to 10,000 rpm and 10 to 25 ℃, preferably 5,000 to 7,000 rpm and 10 to 20 ℃ the natural salt, The brine may be further brine dried the dehydration step and spray drying step.

For example, the brine may be obtained from seawater or sun salt collected from the west coast of Korea, specifically, the coast of Jeollanam-do or Sinan-gun, and preferably, the lithium (Li) content is 0.0035 to 0.0045 wt% based on the total weight of the brine. , Magnesium (Mg) content is 20.1 to 20.2% by weight, potassium (K) content is 4.1 to 4.2% by weight, manganese (Mn) content may be 0.00165 to 0.00175% by weight, more preferably lithium (Li) The content may be 0.004 to 0.0044% by weight, the magnesium (Mg) content of 20.14 to 20.16% by weight, the potassium (K) content of 4.14 to 4.16% by weight, and the manganese (Mn) content of 0.0017 to 0.00173% by weight.

In the case of using the brine, there is an advantage that the color of the color salt, which is the final product, can be maintained for a long time as compared to the juice prepared using water.

The process of immersing at least one selected from the group consisting of washed gardenia and bokbunja in saline is a method of adding 350g to 450g of at least one selected from the group consisting of gardenia and bokbunja to the brine based on 1L of saline Can be done. If the content of the plant is too small, the coloring liquid is not enough pigment, the final prepared salt is not sufficiently colored, if the content of the plant is too large, the manufacturing cost is too high, the viscosity of the coloring liquid Since it is too high to easily mix in the process of mixing with salt, the content of the plant is preferably 350g to 450g, preferably 370g to 430g.

The step of immersing the plant in saline may be carried out by immersing the plant in the saline completely soaked, and then maintaining the immersion state for a certain period of time.

The mixing of the salt and the coloring liquid may be performed by adding the coloring liquid to the salt and mixing.

The raw salt is not limited as long as it is a salt that can be used for food, not for industrial purposes. For example, the salt may be a natural salt, a rock salt or a refined salt, and preferably a natural salt having a high content of minerals and recently recognized as a food.

Natural salt in the present invention refers to the raw salt made by concentrating the seawater by evaporating water using natural forces such as wind and sunlight after introducing the seawater or seawater into the reservoir or salt field, and the crystals of coarse and semi-transparent hexagonal Has a characteristic. The sun salt is called mineral salt because it is rich in many minerals (minerals) such as calcium, magnesium, zinc, potassium, and iron.

The sun salt is, for example, based on the total weight of the sun salt, sodium chloride content of 75 to 95% by weight, calcium content of 0.1 to 0.3% by weight, potassium content of 0.15 to 0.45% by weight, magnesium content of 0.4 to 2.0% by weight Or sodium chloride content of 80 to 90% by weight, calcium content of 0.11 to 0.22% by weight, potassium content of 0.2 to 0.35% by weight, magnesium content of 0.6 to 1.5% by weight, and further, manganese (Mn) , Iron (Fe), copper (Cu), zinc (Zn) and strontium (Sr) may be included.

The salt and the coloring liquid may be 5 to 10 ml of the coloring liquid based on 1 kg of the salt. The mixing step is to be mixed enough so that the salt is uniformly colored as a whole, the method of repeating the process of mixing the coloring liquid and salt while adding a certain amount of the coloring liquid, for example, the coloring liquid is added to the entire coloring liquid 20% (v / v) based on the volume can be added by repeating the process of mixing with salt.

In the conventional manufacturing process of color salt, since a salt is dissolved in a coloring liquid having a pigment, for example, an extract or juice of a plant, and then dried again, a heat treatment at high temperature is involved. There is a problem that the pigment component contained in it can be easily discolored, the active ingredient or active ingredient of the plant is destroyed, the bitter taste is stronger by the heat applied in the heat treatment process, the flavor is worse. On the other hand, since the manufacturing process of the coloring liquid and the color salt manufacturing process using the coloring liquid of the present invention is carried out at room temperature without a separate heat treatment process, the destruction or salt of the pigment component or the active ingredient by heat treatment generated in the conventional method It does not cause problems such as denaturation of the pigment and the like, there is an advantage that the coloring can be maintained for a long time as compared to the conventional method.

In addition, the present invention may be a color salt manufactured by the color salt manufacturing method.

Color salt prepared by the manufacturing method of the present invention is not subjected to heating process to maintain a long degree of coloring as compared to the existing color salt, and to minimize the destruction of the active ingredient contained in the pigment of the plant to ensure a variety of functionality Has the advantage that it can.

The present invention maintains the chromaticity long by using the brine without using the extract of the plant or the juice of the plant used in the existing method, and does not perform heat treatment in the manufacturing process, thereby remarkable effective ingredient of the plant impregnated with salt In addition to maintaining the unique color and taste of plants, it can improve palatability by preventing brown change and salt-specific bitter taste by heating process, and is a special product of Sinan, Jeollanam-do, which is recognized for its quality. Since it can provide a new demand source of gardenia and bokbunja, abundant herbal resources in Jeollanam-do, it can contribute to the improvement of income level of farming and fishing villages and revitalization of local economy, so the color salt manufacturing method of the present invention will have a great industrial effect. .

Hereinafter, the preparation examples and examples are presented in order to explain the present invention in more detail. However, the following Preparation Examples and Examples are merely illustrated to aid the understanding of the present invention, and may be modified in various other forms, and the scope of the present invention is not limited to the following Examples.

Example  One: Of color salt  Produce

Color salt of the present invention was prepared by the following method.

First, 1200 g of gardenia was washed with water, and then divided into two groups of 600 g each and added to a container containing 1.5 L of water and 1.5 L of water. The guard was obtained from Sinan-gun, Jeollanam-do. Experimental examples immersed in garden water and a comparative example immersed in a charge in water was aged for 20 days in the shade at room temperature (15 ℃ to 20 ℃) to prepare a juice solution.

1 kg of sun salt was mixed per 5 ml of each juice prepared by aging. More specifically, the juice was mixed well with sun salt while adding 1 ml each. The sun salt was purchased from Sinan-gun Salt Farm.

Example  2: sensory test

Sensory test results of the taste, aroma, color and overall taste of the gardenia salt dried by heat treatment after the salt was dissolved in the gardenia juice, the experimental example and the comparative example and the prior art prepared by the prior art of the present invention By comparison. In order to confirm the maintenance of the chromaticity, the salts each used four weeks after the preparation were used. The sensory test was carried out by a total of 20 testers including 10 sensory testers who were trained to be used to test sensory foods and 5 general men and women who were recognized as having no problems with taste and smell because they did not smoke or catch cold. How to get a sensory test result by a five-step evaluation method (5 points: very good, 4 points: good 3 points: moderate, 2 points: moderate, 1 point: bad) for each item, and averaged the above rating results It carried out as shown in Table 1 the results. Statistical significance test for the test result was performed by ANOVA.

TABLE 1

Experimental Example Comparative example Control color 4.0 3.1 3.2 incense 4.2 4.1 3.6 flavor 3.8 3.7 3.0 Overall preference 4.1 3.6 3.3

As shown in Table 1, the gardenia salt of the present invention almost no color change, it was confirmed that the chromaticity is superior to the gardenia salt prepared by the conventional method. In addition, in the case of the comparative example using water other than brine, the discoloration was more severe than that of the comparative example, and it was confirmed that the poor coloration was the worst. In addition, in the case of aroma and taste, in the control example prepared by the existing manufacturing method, while the bitterness of gardenia salt is added by heating, the taste and flavor of the gardenia are deteriorated, while the color salt manufactured by mixing the coloring liquid of the present invention is The experimental example and the comparative example were confirmed to be very excellent in the whole range. In addition, it was confirmed that the experimental example of the present invention is also excellent in the overall preference.

The color salt of the present invention, which does not undergo heat treatment by using brine, which is a feature of the present invention, and a method of mixing a coloring liquid and salt, does not destroy an active ingredient such as a pigment, and thus has a high content of an active ingredient and a long color. Color salt manufacturing method of the present invention is expected to be able to help the popularization of color salt because not only can be maintained but also excellent color salt.

Claims (3)

Preparing a coloring solution by immersing at least one selected from the group consisting of Gardenia and Bokbunja in saline and aging at 10 ° C. to 20 ° C. for 20 days; And adding 5 ml to 10 ml of the coloring solution based on 1 kg of salt to salt and mixing the salt. Color salt manufacturing method comprising a. The method of claim 1, The preparing of the coloring liquid may include adding at least 350 g to 450 g of at least one selected from the group consisting of Gardenia and Bokbunja, based on 1 L of saline. Color salt manufacturing method. Color salt produced by the method of claim 1 or 2.