KR20110136989A - Method of fragrant salt - Google Patents

Abstract

PURPOSE: A producing method of aromatic salt is provided to offer the blood sugar decreasing function of mulberry leaves and the blood pressure reducing function of GABA to the salt. CONSTITUTION: A producing method of aromatic salt comprises the following steps: washing and dehydrating the salt(S10); hot air drying at 100-130 deg C or naturally drying the salt(S20); inserting 5-20g of dried mulberry leaves into a heating container with 1-3kg of water, and heating for 5-20 minutes to obtain a mulberry leaf extract and (S30); preparing a secondary extract of ginseng, mulberry, mulberry root skin, lotus leaves, burdock, suaeda japonica makino, or salicornia herbacea(S40); mixing the mulberry leaf extract with the secondary extract(S50); inserting the dried salt into the mixed extract in a mixture container; and heating the mixture at 50-100 deg C for 10minutes-2 hours before cooling(S70).

Description

Scented salt manufacturing method {Method of Fragrant salt}

The present invention relates to a method for producing flavored salts, which is impregnated with a mulberry leaf extract and auxiliary extracts such as dried ginseng, lotus leaf, and seaweed, more specifically, to produce a beneficial effect on the smell and the human body. More specifically, the mulberry leaf extract and dried ginseng, lotus leaf, By depositing auxiliary extracts such as seaweed and silk amino acid, it induces hypoglycemic effect of mulberry leaf, lowers blood pressure effect by GABA, brings about fatigue recovery and stress relief effect by containing various vitamins of lotus leaf, intestinal function and blood circulation It can induce an activation effect, etc. It is beneficial to the human body as well as a good flavor, such as the piston flavor of pine needles for a long time by the deposition of the mixed extract is directed to a flavor salt manufacturing method that can further improve the satisfaction of the buyer.

Generally, salt contains more than 60 kinds of minerals other than sodium, and preserves the vitality of seawater as it is. Thus, it has been used since ancient times to flavor foods and to store them, and is now widely used to make chemicals and products.

In other words, the sodium (chlorine) salt (NaCl) has a melting point of 800.4 ° C and a breaking point of 141.3 ° C. Solubility in 100g of water is 35.6g (0 ° C), 35.8g (20 ° C), and 39.1g, respectively, depending on the water temperature. (100 ° C.). Therefore, salt absorbs heat when dissolved in water while solubility does not change significantly with temperature.

As such, the salt is a strong electrolyte that is electrolyzed when dissolved in water and dissociates into sodium ions and chlorine ions. In addition, the specific gravity of the salt is 2.16, and the hardness of the salt is as hard as gypsum, and becomes liquid at 800 ° C or higher and gas at 1400 ° C or higher.

Salt has a freezing point drop, antiseptic and sterilization, osmotic and dewatering, and fermentation adjustment.

Therefore, salt is an important part of the body's cells to function as it is in human blood, but if a person consumes a lot of salt or sodium compounds, high blood pressure may develop, and many people try to reduce salt intake. There is a tendency.

In particular, Koreans enjoy salty foods such as salted fish and kimchi, so be careful not to consume too much salt.

For modern people who eat food every day, the benefits of salt promote metabolism, cleanse blood vessels, help produce red blood cells, and provide the main source of minerals and balance body fluids by infusion. It also helps digestion and gastrointestinal function, detoxification and bactericidal action, fever and hemostasis, strengthens the function of heart and kidney and produces cells.

As an essential food for human life, salt should be consumed in an appropriate amount every day, containing 80-83% of salinity and 17-20% of water and harmful ingredients such as magnesium chloride, magnesium sulfate and calcium chloride. It is. For example, when food is heated and cooked, it contains chlorine gas or sulfuric acid gas, which not only causes respiratory diseases but also adversely affects the blood system.

Therefore, humans who consume an appropriate amount of salt every day are required to procure through food or other means.

Such salts are essential to the human body so that their intake is not good or not good enough.

If the salt intake is high, it can also cause adult diseases such as high blood pressure and diabetes.

In addition, the sodium content in salt causes blood pressure to increase, which is not suitable for hypertension patients.

The present invention has been made to solve the above problems, considering the reality that the salt intake is relatively high compared to other countries and the demand for salt having more beneficial and functional to the human body increases, mulberry leaf extract and dried ginseng, By depositing auxiliary extracts of lotus leaf and seaweed and silk amino acid, it induces hypoglycemic effect of mulberry leaf, lowers blood pressure effect by GABA, and it brings about fatigue recovery and stress relief effect by containing various vitamins of lotus leaf. It can induce blood circulation activation effect, which is beneficial to the human body and provides a fragrance salt manufacturing method that can improve the buyer's satisfaction as the good fragrance such as the piston flavor of pine needles is emitted for a long time by the deposition of mixed extract. The purpose is.

The present invention has the following features to achieve the above object.

The present invention includes a dehydration step of washing with a predetermined amount of salt in order to remove the impurities contained therein and then dehydrating through a dehydrator; A drying step of hot air drying or natural drying at about 100 ° C. to 300 ° C. to remove the bitterness of the brine contained in the dehydrated salt; A mulberry leaf extract manufacturing step of producing mulberry leaf extract by heating 5g to 20g dried mulberry leaves in a heating container accommodating 1kg to 3kg and heating it through a heating means for about 5 minutes to 20 minutes; 5 g to 20 g of any one selected from dried ginseng, mulberry, lettuce roots, lotus leaf, burdock, namulus, chinensis or seaweed is put in a heating container containing 1kg to 3kg of water, and heated by heating means for 1 to 3 hours. A secondary extract solution manufacturing step of generating an extract of the injected material; A mixed extract manufacturing step of mixing the produced mulberry leaf extract and the auxiliary extract with each other; It comprises a flavoring salt manufacturing step of cooling by heating the mixed salt containing the dried salt in a mixed container containing 10 minutes to 2 hours at a temperature of 50 ℃ to 100 ℃.

Here, in the mixed extract preparation step, silk amino acid is added at 0.02 wt% to 0.05 wt% based on the weight of the mixed extract solution, and in the fragrance salt manufacturing step, the mixed weight ratio of the mixed extract solution and salt is 1 to 3: 7 to 7. It is preferable that 9, and in the fragrance salt manufacturing step, the fragrance salt is manufactured by repeating the process of heating and cooling the mixed container 1 to 5 times.

According to the present invention by depositing the mulberry leaf extract and auxiliary extracts such as dried ginseng, lotus leaf, seaweed and silk amino acid in the washed and dried salt to induce blood sugar lowering effect of the mulberry leaf, blood pressure lowering effect by GABA and fatigue by containing various vitamins of lotus leaf It has a recovery and stress relief effect, and can induce bowel function and blood circulation activation effect, which is beneficial to the human body.

In addition, by the deposition of the mixed extract is a good fragrance, such as the piston scent of pine needles for a long time can be emitted to improve the satisfaction of the buyer more.

1 is a view showing the procedure of the scented salt manufacturing method according to the present invention.

Hereinafter will be described in detail with the accompanying drawings for the method for producing a flavor salt according to the present invention.

1 is a view showing the procedure of the scented salt manufacturing method according to the present invention.

Referring to the drawings, flavoring salt manufacturing method according to the present invention is largely a washing step (S10), drying step (S20), mulberry leaf extract manufacturing step (S30), auxiliary extract preparation step (S40), mixed extract preparation step (S50) , Flavoring salt manufacturing step (S60).

The biggest feature of the method for producing flavored salt according to the present invention is that the mulberry leaf extract and auxiliary extract extracting various beneficial materials are impregnated on salt to perform a beneficial mechanism for the human body such as strengthening blood pressure, relieving hangover, antioxidant, and removing harmful oxygen. Of course, the scent similar to the piston tooth scent of pine needles is emitted to improve the user's sense of smell and sense of smell, so that the user can increase the purchase attraction and increase the purchase satisfaction.

As described above, the fragrance salt manufacturing method of the present invention first performs a salt washing step (S10), and in the washing step (S10), washing with a predetermined amount of salt to remove impurities contained therein is performed by dehydration through a dehydrator.

Herein, the salt is preferably a natural salt that is more beneficial to the human body, and when the salt is passed through water to wash the impurities to wash the impurities, in the dehydration process, it is dehydrated at high speed.

In one embodiment of the washing step (S10) of the present invention, the washing process may be performed through a stirrer, which rotates about 20 Kg of water in the vessel as the screw of the stirrer rotates, and then injects 100 Kg of salt from the side. Spray the water and let the debris float and clean as you spray.

In addition, the dehydration process in the washing step (S10) is drained by high-speed dehydration by putting about 60 to 65Kg of the washed salt in the dehydrator.

As such, the salt is purified and bitter while washing and dehydrating to preserve the taste of the ingredients used in the food, while turning into alkaline salt to prevent acidification in the body of the human body and keeps the body fluid weak alkali.

On the other hand, when the washing step (S10) is carried out, the drying step (S20) of the hot air drying or natural drying method is carried out, the hot air drying by adding salt to the hot air to the hot air of 100 ℃ to 300 ℃ by the brine in the salt and The insoluble gas such as chloride gas is removed. At this drying stage, heavy metals and contaminants are eliminated as well as natural minerals such as magnesium, potassium, and calcium are preserved.

Accordingly, when the drying step (S20) is completed, performing the mulberry leaf extract preparation step (S30) of mixing and heating the mulberry leaves with water, the reason for impregnating the mulberry leaf extract in the salt in the present invention lies in the beneficial human efficacy of the mulberry leaf .

Mulberry leaves are rich in sodium and gallium, including gallium, which antagonizes the body, and are effective in maintaining blood sugar lowering effects and stable blood pressure. As shown in Table 1, more than 50 species of potassium, calcium, and iron are shown. Rich in minerals

In other words, compared to radish, mulberry leaves contain 60 times more calcium, which prevents osteoporosis, and 160 times more iron, which is the source of blood, and 18 times stronger than buckwheat. It is a high functional food with a high content of GABA that lowers blood pressure. Mulberry leaves have been shown to reduce and stabilize blood pressure in hypertensive patients, lower triglyceride levels and cholesterol levels in blood, and in particular increase high HDL-cholesterol levels and lower low LDL-cholesterol levels. .

As such, mulberry leaves have shown potential as a therapeutic agent while suppressing aging and suppressing the occurrence of various diseases of cultures and adults of modern people. Therefore, when the salt is added to the mulberry leaf having such characteristics can be enough to consume enough minerals from the salt, it is believed that it will have an excellent effect on the prevention of high blood pressure, which is a problem according to the intake of salt.

Therefore, the method of applying the mulberry leaf to the salt in the present invention is to mix the mulberry leaf extract in the salt by heating the mulberry leaf to be impregnated with salt, such a mulberry leaf extract manufacturing step (S30) is a heating container containing 1kg to 3kg of water 5g to 20g of dried mulberry leaves is added and heated through heating means for about 5 to 20 minutes to produce a mulberry leaf extract.

Here, 1kg to 3kg of water can be adjusted according to the amount of fresh water in the heating vessel, and the weight ratio of water and mulberry leaves is preferably about 2kg of water: mulberry leaves 10g.

In addition, the mulberry leaf extract preparation step (S30) and the auxiliary extract preparation step (S40) is carried out as a material for preparing the auxiliary extract of the present invention, dried ginseng, mulberry, lettuce roots, lotus leaf, burdock, namunjuk, turkey Or seaweed.

Here is a brief description of the lotus leaf of some of the auxiliary extract.

Lotus leaf has sedative effects such as Loe Merin and Luciferin, and vitamin C, vitamin B12 and amino acids such as asparagine, butyron and tyranine, so that it has a general diet, fatigue, nervousness and stress relief.

According to the agreement, Yeonsil has the effect of boosting energy to protect the five intestines and to quench thirst and diarrhea. In 2002, the Jeonnam Institute of Health and Environment conducted a study on the lotuses of Muan Huangshan White Lotus, and found that the amino acids contained in lotus root contain a large amount of afraginic acid, which is effective in removing hangovers and restoring liver function. The results show that the oligosaccharides that are effective in preventing aging are many.

Lotus leaf tea has been shown to suppress HIV (AIDS-producing virus) and high blood pressure, prevent oxygen from entering the respiratory tract, and remain active in the body, damaging proteins and DNA and activating free radicals that age cells.

In addition, the saltwort is concentrated in salt and all the trace elements dissolved in seawater, so it tastes salty and weighs a lot. Seaweed is the heaviest plant on earth. And the salt in the seaweed is the highest quality salt that filtered the toxins in the sea water.

The seaweed is a treasure trove of all kinds of minerals. The seaweed contains more minerals than any other food, calcium is seven times more than milk, iron is 40 times more than seaweed or kelp, and potassium is three times more than oysters. In addition, there are more than 90 minerals in the sea.

In addition, the seaweed contains a large amount of beneficial ingredients, such as the following, the first choline component, which is called the "memory vitamin" has been reported to contribute to the work in the brain so that it is also great for improving learning ability It was helpful, and chemical analysis showed that it contains a lot of bitine.

The bitine acts to break down toxins in the liver and, together with choline, reduces fatty liver in the liver.

In addition, the seaweed contains abundant amino acids, polysaccharides that show immune function, and contains about 50% dietary fiber. The fiber helps to slow down the absorption of cholesterol and sugar to prevent adult diseases.

Dried ginseng, mulberry, lettuce roots, lotus leaf, burdock, namungjuk, saengmyeoncho or seaweed, which is a material of such an auxiliary extract, is adopted by any one of them, and 5g to 20g with 1 to 3kg of water is mixed for 1 to 3 hours. It is produced by heating through a degree heating means.

Here, the heating means is preferably a ignition device such as a burner, but can also be applied to an electric heater or the like that is directly housed in a container in which the material of the water and the auxiliary extract liquid is mixed.

Accordingly, when the auxiliary extract preparation step (S40) is completed, the mixed extract preparation step (S50) of mixing the produced mulberry leaf extract and the auxiliary extract is performed, wherein the ratio of the amount of the extract is mixed, the amount of the extract has the same weight In the mixed state or the mulberry leaf extract and auxiliary extract is prepared in the same amount of water to be added to each other, the resulting sheep extract may be mixed with each other.

However, if you want to enhance the flavor more mixed mulberry leaf extract slightly more than the auxiliary extract during the mixed extract preparation step (S50).

In addition, after performing the mixed extract preparation step (S50), a silk amino acid having 0.02 wt% to 0.05 wt% relative to the weight of the mixed extract is added. Such silk amino acid is a natural amino acid obtained by hydrolyzing cocoon. It is 100% water-soluble, and more than 90% is absorbed into the body within 10 to 20 minutes after taking it. Silkamino acid contains 18 kinds of amino acids, which are the basic substances for newly synthesizing the tissues of the body.

More specifically, the silk amino acid is concentrated in about 18 kinds of amino acids (including 8 essential), of which 45% glycine, 12% serine, 30% alanine, 6% tyrosine, etc. Among them, glycine and serine have been shown to lower blood cholesterol content, and alanine is known to have an excellent function in hangover by enhancing liver function and promoting alcohol metabolism.

Tyrosine is effective in preventing senile dementia, and silk amino acid, a natural amino acid, is extracted from freeze-drying of these active ingredients in silkworm cocoons so that they are not harmed to the human body. The state is used as a functional food.

Glycine, which accounts for the majority of the amino acid components that make up the protein of silk, lowers blood cholesterol, and the fact that silk lowers cholesterol in the blood can be considered very effective in preventing hypertension and stroke. In addition, the control of blood glucose levels is very important in the diet of diabetic patients. Recently, not only some peptide proteins have glycemic control functions but also silk peptides strongly promote insulin secretion. As is known, sugar metabolism promotes the secretion of insulin secreted by the pancreatic islet cells of Langelhans, and insulin is recognized by the insulin center (receptor) in the cell wall and attached to the molecule to induce sugar into cells. Let me know ought.

In particular, since silk amino acid is composed of 20% of the male hormone is a protein of amino acid binding, it plays a role in alleviating and enhancing sexual dysfunction as well as male health.

Silkamino acid has been shown to reduce blood alcohol levels. It is widely accepted that amino acids are a raw material for alcohol breakdown in the liver, and have excellent functions in relieving hangovers. It is used as fuel by the nervous system and muscle tissues and cells, and it is particularly good at accelerating the breakdown of alcohol.

The silk amino acid input step (S51) may be carried out by adding to the mixed extract after the preparation of the mixed extract, may be performed by adding to the mulberry leaf extract after the preparation of the mulberry leaf extract or to the auxiliary extract after the preparation of the auxiliary extract.

By the introduction of the silk amino acid, the flavored salt according to the present invention can exhibit a more beneficial function to the human body.

On the other hand, when the addition of the silk amino acid is completed, the fragrance salt manufacturing step (S60) is performed so that the mixed extract can be deposited in the salt, which is 50 ℃ by putting the dried salt in the mixed container containing the mixed extract solution 10 minutes to 2 hours at a temperature of to 100 ℃ to perform a process of cooling to produce a flavor salt can be produced by repeating a plurality of times.

In the flavoured salt manufacturing step (S60) is preferably configured so that the weight mixing ratio of the mixed extract and salt is 1 to 3: 7 to 9, more preferably salt 1.5: mixed extract 0.3.

Accordingly, the flavoring salt generated through one to several heating and cooling processes may be further performed in the packing step (S70) in some cases, and the packaging is preferably vacuum packed so that the flavoring salt does not come into contact with air. Do.

This is because sodium chloride is excellent in absorbency upon contact with air and may be deteriorated in the fragrance salt component desired in the present invention.

As described above, the present invention has been described on the basis of the mulberry leaf extract and the auxiliary extract for the technical idea of the flavoring salt manufacturing method, but the exemplary embodiments of the present invention are described by way of example and not limitation of the present invention. It will be apparent to those skilled in the art that various modifications and imitations can be made without departing from the scope of the technical idea of the present invention.

S10: washing step S20: drying step
S30: mulberry leaf extract manufacturing step S40: auxiliary extract manufacturing step
S50: Mixed extract preparation step S51: Silk amino acid input step
S60: flavoring salt manufacturing step S70: packing step

Claims (4)

A washing step of washing with a predetermined amount of salt to remove impurities, and then dehydrating through a dehydrator;
A drying step of hot air drying or natural drying at about 100 ° C. to 300 ° C. to remove the bitterness of the brine contained in the dehydrated salt;
A mulberry leaf extract manufacturing step of producing mulberry leaf extract by heating 5g to 20g dried mulberry leaves in a heating container accommodating 1kg to 3kg and heating it through a heating means for about 5 minutes to 20 minutes;
5 g to 20 g of any one selected from dried ginseng, mulberry, lettuce roots, lotus leaf, burdock, namulus, chinensis or seaweed is put in a heating container containing 1kg to 3kg of water, and heated by heating means for 1 to 3 hours. A secondary extract solution manufacturing step of generating an extract of the injected material;
A mixed extract manufacturing step of mixing the produced mulberry leaf extract and the auxiliary extract with each other;
Scented salt manufacturing method comprising the step of adding the dried salt to the mixed container containing the mixed extract solution is heated by cooling for 10 minutes to 2 hours at a temperature of 50 ℃ to 100 ℃; .
The method of claim 1,
In the mixed extract preparation step, the fragrance salt manufacturing method, characterized in that to add the silk amino acid to the resulting mixed extract in an amount of 0.02wt% to 0.05wt% relative to the weight of the mixed extract.
The method of claim 1,
In the fragrance salt manufacturing step, the fragrance salt manufacturing method, characterized in that the weight mixing ratio of the mixed extract and salt is 1 to 3: 7 to 9.
The method of claim 1,
The flavoring salt manufacturing method characterized in that the flavoring salt is manufactured by repeating the process of heating and cooling the mixing vessel in the flavoring salt manufacturing step about 1 to 5 times.

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