KR20120041414A - Method for quality evaluation of salt - Google Patents

Method for quality evaluation of salt Download PDF

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KR20120041414A
KR20120041414A KR1020100102851A KR20100102851A KR20120041414A KR 20120041414 A KR20120041414 A KR 20120041414A KR 1020100102851 A KR1020100102851 A KR 1020100102851A KR 20100102851 A KR20100102851 A KR 20100102851A KR 20120041414 A KR20120041414 A KR 20120041414A
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salt
hydroxide
magnesium
quality
quality evaluation
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KR101155726B1 (en
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김병남
신준수
양호철
박학재
박범전
김진영
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전라남도
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01F—COMPOUNDS OF THE METALS BERYLLIUM, MAGNESIUM, ALUMINIUM, CALCIUM, STRONTIUM, BARIUM, RADIUM, THORIUM, OR OF THE RARE-EARTH METALS
    • C01F5/00—Compounds of magnesium
    • C01F5/14—Magnesium hydroxide
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/806—Salt or mineral substitute

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Abstract

PURPOSE: A method for evaluating the quality of bay salt is provided to quickly and cheaply evaluate salt quality without expensive equipment for mineral analysis. CONSTITUTION: A method for evaluating the quality of bay salt comprises a step of putting a predetermined amount of salt into a strong base solution(sodium hydroxide, potassium hydroxide) with a predetermined concentration of hydroxy group(OH-); and a step of evaluating the salt quality based on the degree of magnesium hydroxide formation.

Description

소금 품질평가 방법{Method for quality evaluation of salt}Method for quality evaluation of salt}

본 발명은 소금 품질평가 방법에 관한 것으로, 더욱 상세하게는 소금(천일염 등)에 포함되어 있는 대표 미네랄인 마그네슘(Mg)을 수산화마그네슘[Mg(OH)2]으로 전환하는 기술을 이용하여 소금(천일염 등)의 미네랄 함유량 정도를 판단하고, 이를 근거로 소금(천일염 등)의 품질을 평가할 수 있도록 한 품질평가 방법에 관한 것이다. The present invention relates to a salt quality evaluation method, and more particularly, using a technique for converting magnesium (Mg), which is a representative mineral contained in salt (natural salt, etc.), to magnesium hydroxide [Mg (OH) 2 ]. The present invention relates to a quality evaluation method that determines the degree of mineral content of natural salts, etc., and evaluates the quality of salts (natural salts, etc.).

소금의 주성분은 염화나트륨이다. 즉 염소 이온과 나트륨 이온이 대부분을 차지하며 짠맛의 주체이기도 하다. 최근 건강에 대한 관심이 고조되고 웰빙(well-bing)식품을 선호하는 소비자가 늘어나면서 소금에 있어서도 미네랄 함량이 높은 소금에 관심이 높아졌다.The main component of salt is sodium chloride. In other words, chlorine ions and sodium ions occupy most of them, and they are also main agents of salty taste. Recently, as interest in health and increasing consumer preference for well-bing food has increased interest in salts with high mineral content.

젓갈, 된장, 김치 등 전통 발효식품의 제조에 많이 이용해왔던 천일염도 2008년 3월 28일 광물에서 식품으로 관리하게 되면서 그 가치가 재평가 받고 있다.Natural salt, which has been used a lot in traditional fermented foods such as salted fish, soybean paste and kimchi, has been revalued as it was managed as a food from minerals on March 28, 2008.

천일염에는 0.7 ~ 2.5%의 미네랄(마그네슘, 칼륨, 칼슘 등)을 함유하고 있고 그 중 마그네슘은 0.5 ~ 1.5%를 차지하는 대표적인 미네랄이다.Natural salts contain 0.7-2.5% of minerals (magnesium, potassium, calcium, etc.), and magnesium is 0.5-1.5% of them.

첨부도면 1 참조(전남산 및 수입산 천일염의 주요 미네랄 함량 비교 그래프)Refer to attached drawing 1 (Comparison graph of main mineral content of Jeonnam and imported sea salt)

하지만 마그네슘 화합물(황산마그네슘, 염화마그네슘 등)은 소금의 짠맛과는 별로 관계가 없고 적당량은 뒷맛이 단맛까지 느낄 수 있으나 너무 많을 경우에는 약간의 쓴맛을 주기에 좋은 천일염으로 인정하지 않는다. However, magnesium compounds (magnesium sulphate, magnesium chloride, etc.) do not have much to do with salt's salty taste, and the proper amount may be aftertaste sweet, but if it is too large, it is not recognized as a good natural salt to give a bitter bitter taste.

또한 이들은 간수의 주성분으로 조해성이 높아 공기의 습도가 높으면 흡습하여 간수로 흘러내리기도 한다. 천일염을 장기간 저장하면 맛이 좋아지는 것은 마그네슘화합물이 주체인 간수가 흡습과 중력의 작용을 받아 아래로 흘러내려 제거되기 때문이다.In addition, they are deliquescent as a main component of the water, and if the humidity of the air is high, the water absorbs and flows into the water. The long-term storage of natural salts improves the taste because the magnesium compound, which is the main ingredient, flows down under the action of moisture absorption and gravity.

맛이 우수한 천일염은 적당량의 미네랄을 함유하고 있는 소금이며 앞으로 소금의 등급화에 있어 중요한 기준 중 하나가 될 것으로 판단된다. 따라서 소금(천일염 등)에 포함되어 있는 대표 미네랄인 마그네슘(Mg)의 함량을 어느 정도 가늠할 수 있다면 그 소금의 품질을 가늠할 수 있을 것이다. Natural salt with excellent taste is a salt containing an appropriate amount of minerals, and is considered to be one of the important criteria for salt grading in the future. Therefore, if you can measure the content of magnesium (Mg), which is a representative mineral contained in salt (sun salt, etc.), the quality of the salt can be estimated.

천일염은 공산품과 달리 농산물과 마찬가지로 성분상 완전히 동일한 품질의 상품을 생산할 수 없으며 생산방식, 생산시기, 날씨, 토질에 따라 품질차이가 나타나며, 국내 천일염 생산기술은 독특한 방법이지만 과학적인 근거에 의해 확립되지 않고 염부(장인)들의 경험에 의해 완성된다.Unlike industrial products, sun-dried salt cannot produce products of the same quality as ingredients, and the quality difference appears depending on the production method, timing of production, weather, and soil. Domestic salt production technology is a unique method, but it is not established by scientific evidence. It is completed by the experience of the father-in-law.

현재 천일염은 김치의 제조시 절임을 위한 전처리용으로 사용되거나 젓갈, 장류 등 전통식품에 사용되는 것이 대부분이었으나 2008년 3월 식염화를 계기로 다양한 용도에 맞는 소금을 제공할 수 있는 등급화와 규격화가 요구되고 있다. Currently, sun-dried salt is mostly used for pretreatment for pickling in kimchi or traditional foods such as salted fish and jangjang. However, in March 2008, salting and standardization can provide salt for various purposes. Is required.

또한 높은 등급의 좋은 천일염을 생산자에게는 그에 상응하는 값을 받고 팔 수 있어야 생산자가 좋은 제품을 생산하려고 노력할 것이며, 그 이익을 바탕으로 투자나 연구가 이루어질 것이다.In addition, producers will try to produce good products only if they can sell high-grade good natural salts at an equivalent price to producers, and investment or research will be made based on the profits.

하지만 아직 등급화의 기준이 없고 단지 위생적인 제품, 적당한 수준의 미네랄 함량 등 몇 가지 공감할 수 있는 기준만이 막연하게 받아들여지고 있는 실정이다. However, there are no grading standards yet, and only a few sympathetic standards, such as hygienic products and adequate mineral content, are vaguely accepted.

미네랄 함량은 소금의 품질평가에 있어 중요한 잣대이지만 고가의 무기원소분석장비(AAS / ICP-OES / ICP-MS)를 갖춘 실험실에서만 분석이 가능하다. Mineral content is an important criterion for salt quality assessment, but can only be analyzed in laboratories equipped with expensive inorganic elemental analysis equipment (AAS / ICP-OES / ICP-MS).

따라서 현장에서 신속하고 편리하게 소금 속의 미네랄 함량을 가늠할 수 있는 평가방법이 절실히 요구되고 있다. Therefore, there is an urgent need for an evaluation method that can quickly and conveniently determine the mineral content of salt in the field.

본 발명은 상기의 과제를 해결하기 위하여, 일정농도의 수산기(

Figure pat00001
)를 갖는 강염기(수산화나트륨, 수산화칼륨) 용액에 일정량의 소금을 넣어 반응시키고, 수산화마그네슘의 형성 정도에 따라 소금의 품질을 평가하는 것을 특징으로 한다. The present invention, in order to solve the above problems, a certain concentration of hydroxyl group (
Figure pat00001
It is characterized by reacting a certain amount of salt into a strong base (sodium hydroxide, potassium hydroxide) solution having a) and according to the degree of formation of magnesium hydroxide.

또한, 본 발명은 수산기(

Figure pat00002
)를 갖는 강염기(수산화나트륨, 수산화칼륨) 용액을 일정농도로 하여 키트를 제작하고, 키트에 일정량이 소금을 넣어 반응시킨 다음 형성된 수산화마그네슘을 수산화마그네슘의 형성 정도에 따라 미리 분류된 등급표와 비교하여 소금의 품질을 평가하는 것을 특징으로 한다. In addition, the present invention is a hydroxyl group (
Figure pat00002
) Prepare a kit with a certain concentration of strong base (sodium hydroxide, potassium hydroxide) solution containing), add a certain amount of salt to the kit, and then react the formed magnesium hydroxide with a grade table previously classified according to the degree of magnesium hydroxide formation. It is characterized by evaluating the quality of salt.

본 발명에 따르면, 소금의 미네랄 분석을 위한 고가장비(1억 원 이상)의 도움을 받지 않고 현장에서 몇 분 만에 소금(천일염 등)의 품질을 평가함으로써 저렴하고 신속하게 품질정보를 얻을 수 있다는 효과가 있다. According to the present invention, it is possible to obtain quality information inexpensively and quickly by evaluating the quality of salt (natural salt, etc.) in a few minutes on site without the help of expensive equipment (more than 100 million won) for analyzing minerals of salt. It works.

또한, 생산자가 보는 앞에서 품질평가를 함으로써 소금 품질평가 방법의 투명성을 확보하는 등 매우 유용한 발명이라 할 것이다. In addition, it is a very useful invention, such as to ensure the transparency of the salt quality evaluation method by performing a quality evaluation in front of the producer.

도 1은 한국산과 수입산 천일염의 주요 미네랄 함량 비교 그래프.
도 2는 본 발명에 따른 소금 품질평가 방법의 모식도.
도 3은 마그네슘 함량에 따른 수산화마그네슘 형성 정도를 보인 사진자료.1 is a graph comparing the main mineral content of Korean and imported sun salt.
2 is a schematic diagram of a salt quality evaluation method according to the present invention.
Figure 3 is a photograph showing the degree of magnesium hydroxide formation according to the magnesium content.

이하에서는 첨부도면을 참조하여 본 발명에 따른 소금 품질평가 방법의 바람직한 실시 예를 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the salt quality evaluation method according to the present invention.

소금 성분은 대부분 나트륨으로 소금에서의 미네랄은 마그네슘, 칼륨, 칼슘 등을 말하고, 그 함량을 보면 대체로 3%이내이며 대부분 1~2%를 차지한다. Salt is mostly sodium, and minerals in salt refer to magnesium, potassium, calcium, etc., and its content is generally within 3%, and mostly occupies 1 ~ 2%.

특히 천일염은 바닷물로부터 햇빛과 바람에 의해 건조되어 생산되는 원염으로 마그네슘, 칼륨, 칼슘 순으로 많이 함유되어 있으며 그 함량에 있어 연동하는 경향이 있다.Natural salt, in particular, is a salt produced by drying by sunlight and wind from sea water, and contains a lot of magnesium, potassium, calcium in order and tends to interlock in content.

따라서 마그네슘 함량을 측정하면 그 소금의 미네랄 함량을 어느 정도 가늠할 수 있다.Therefore, the magnesium content can be measured to determine the mineral content of the salt to some extent.

소금 속의 마그네슘은 염화마그네슘과 황산마그네슘이 대부분이며 이들은 수산기(

Figure pat00003
)를 갖는 강염기(수산화나트륨, 수산화칼륨 등) 용액과 반응하여 뭉게구름형태의 수산화마그네슘을 형성한다. 이에 따라, 눈으로 보이지 않던 마그네슘이나 수산이온을 육안으로 확인할 수 있게 된다. Magnesium in salt is mostly magnesium chloride and magnesium sulfate, which are hydroxyl (
Figure pat00003
Reacts with a solution of strong bases (sodium hydroxide, potassium hydroxide, etc.) containing) to form magnesium hydroxide in the form of a cloud. As a result, it is possible to visually identify magnesium or hydroxy ions that were not visible.

즉, 마그네슘은 2가 양이온으로 수산기(

Figure pat00004
)를 갖는 강염기(수산화나트륨, 수산화칼륨 등) 용액에서 수산기와 반응하여 수산화마그네슘(Mg(OH)2)이 형성되는 성질이 있어 이러한 특성을 이용하여 소금(천일염 등)의 미네랄 함유량 정도를 판단하고 소금(천일염 등)의 등급결정을 위한 품질평가 방법으로 활용할 수 있다(도 3 참조).That is, magnesium is a divalent cation that is a hydroxyl group (
Figure pat00004
Magnesium hydroxide (Mg (OH) 2 ) is formed by reaction with a hydroxyl group in a strong base (sodium hydroxide, potassium hydroxide, etc.) solution with). It can be used as a quality evaluation method for grading salt (natural salt, etc.) (see Fig. 3).

이하, 도 2를 참조하여 본 발명에 따른 소금 품질평가 방법에 대하여 상술한다.Hereinafter, a salt quality evaluation method according to the present invention will be described in detail with reference to FIG. 2.

먼저, 본 발명은 크게 일정농도의 수산기(

Figure pat00005
)를 갖는 강염기(수산화나트륨, 수산화칼륨) 용액에 일정량의 소금을 넣어 반응시키고, 수산화마그네슘(Mg(OH)2)의 형성 정도에 따라 소금의 품질을 평가한다. First, the present invention is largely a certain concentration of hydroxyl group (
Figure pat00005
React with a certain amount of salt in a strong base (sodium hydroxide, potassium hydroxide) solution having a) and evaluate the quality of the salt according to the degree of formation of magnesium hydroxide (Mg (OH) 2 ).

전술한 바와 같이, 소금 속의 미네랄은 마그네슘, 칼륨, 칼슘 순으로 함유되어 마그네슘의 함량을 측정하면 소금의 미네랄 함량을 어느 정도 가늠할 수 있게 된다. As described above, the mineral in the salt is contained in the order of magnesium, potassium, calcium in order to measure the content of magnesium to determine the mineral content of the salt to some extent.

따라서 소금 속의 마그네슘은 수산기(

Figure pat00006
)를 갖는 강염기 용액에서 수산기(
Figure pat00007
)와 반응하여 수산화마그네슘을 형성하고, 수산화마그네슘의 형성 정도에 따라 소금 속의 미네랄 함량을 가늠할 수 있어 수산화마그네슘의 형성 정도에 따라 소금의 품질을 평가할 수 있게 된다. Therefore, magnesium in the salt is a hydroxyl group (
Figure pat00006
Hydroxyl group in a strong base solution with
Figure pat00007
) To form magnesium hydroxide, and it is possible to estimate the mineral content in the salt according to the degree of formation of magnesium hydroxide, so that the quality of the salt can be evaluated according to the degree of formation of magnesium hydroxide.

다음은 본 발명의 구체화한 예로서, 수산기(

Figure pat00008
)를 갖는 강염기(수산화나트륨, 수산화칼륨) 용액을 일정농도로 하여 수산이온 키트(kit)를 제작하고, 수산이온 키트에 일정량이 소금을 넣어 반응시킨 다음 수산화마그네슘이 형성된 수산이온 키트를 수산화마그네슘의 형성 정도에 따라 미리 분류된 등급표와 비교하여 소금의 품질을 평가한다.The following is a specific example of the present invention, the hydroxyl group (
Figure pat00008
Prepare a hydroxide ion kit with a certain concentration of a strong base (sodium hydroxide, potassium hydroxide) solution having a), and add a certain amount of salt to the hydroxide ion kit to react, and then the hydroxide ion kit having magnesium hydroxide is formed into a magnesium hydroxide kit. The quality of the salt is evaluated by comparison with the pre-sorted grade table according to the degree of formation.

여기서, 수산이온 키트는 캡을 갖춘 투명한 용기로 일정농도(1N)의 수산기(

Figure pat00009
)를 갖는 강염기 용액이 일정량 충전된다.Here, the hydroxyl ion kit is a transparent container with a cap of a certain concentration (1N) of hydroxyl (
Figure pat00009
A strong base solution with) is charged in a certain amount.

등급표는 수산이온 키트에 마그네슘 함량을 알고 있는 소금들을 넣어 반응시킨 후 수산화마그네슘이 형성된 정도를 촬영한 사진 자료나 높이를 측정한 수치자료이다. 물론, 수치자료는 수산이온 키트의 용기에 직접 표시될 수도 있다. The grade table is a photographic data or height measurement of the degree of magnesium hydroxide formed after reacting with a salt of magnesium content in the hydroxide ion kit. Of course, the numerical data may be displayed directly in the container of the hydroxide ion kit.

상기의 기술적 구성에 따르면, 수산기(

Figure pat00010
)를 갖는 강염기(수산화나트륨, 수산화칼륨 등) 용액을 일정농도(1N)로 하여 수산이온 키트를 제작한다. According to the above technical configuration, the hydroxyl group (
Figure pat00010
Prepare a hydroxide ion kit with a strong base (sodium hydroxide, potassium hydroxide, etc.) solution having a constant concentration (1N).

다음, 수산이온 키트(약 40㎖)에 일정량의 소금(5g정도)을 넣은 다음 다 녹을 때까지 흔들어준다.Next, add a certain amount of salt (about 5g) to the hydroxide ion kit (about 40ml) and shake until it is dissolved.

이는 소금 속의 염화마그네슘과 황산마그네슘이 키트의 수산화나트륨이나 수산화칼슘의 수산기(

Figure pat00011
)와 반응하도록 하여 뭉게구름 형태의 수산화마그네슘을 형성하기 위함이다.Magnesium chloride and magnesium sulphate in the salt can be added to the hydroxyl group of sodium hydroxide or calcium hydroxide
Figure pat00011
) To form magnesium hydroxide in the form of a cloud.

다음, 수산기의 반응이 충분히 이루어지도록 일정시간(5분 정도) 대기한다. Next, wait for a predetermined time (about 5 minutes) to sufficiently react the hydroxyl group.

다음, 수산화마그네슘이 형성된 수산이온 키트를 등급표에 게시된 사진들이나 눈금으로 표시된 수치자료와 비교하여 소금 품질을 평가한다. Next, the salt quality is evaluated by comparing the hydroxide hydroxide kit with magnesium hydroxide formed with the photographs posted on the grading table or numerical data indicated on the scale.

이로써, 고가의 장비 도움 없이도 현장에서 몇 분 만에 소금(천일염 등)의 품질을 저렴한 비용으로 신속하게 평가할 수 있고, 생산자가 보는 앞에서 품질평가를 함으로써 소금 품질평가 방법의 투명성을 확보할 수 있게 된다.As a result, it is possible to quickly evaluate the quality of salt (sun salt, etc.) at a low cost in a few minutes in the field without expensive equipment assistance, and secure transparency of the salt quality evaluation method by performing quality evaluation in front of the producer. .

한편, 본 발명은 소금(천일염 등)에 국한되지 않고 천일염의 부산물(간수 등) 농축함수(濃縮鹹水)의 미네랄 함량 평가 및 추출에도 응용 가능함을 밝혀둔다. On the other hand, the present invention is not limited to salt (sun salt, etc.), it is found that it is applicable to the mineral content evaluation and extraction of by-products (such as gansu) of sea salt.

이상과 같이, 본 발명은 비록 한정된 실시 예에 의해 설명되었으나 본 발명은 이것에 의해 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사항과 특허청구범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다. As described above, although the present invention has been described by way of limited embodiments, the present invention is not limited thereto and is intended by those skilled in the art to which the present invention pertains within the technical details and claims of the present invention. Various modifications and variations will be possible.

없음.none.

Claims (2)

일정농도의 수산기(
Figure pat00012
)를 갖는 강염기(수산화나트륨, 수산화칼륨) 용액에 일정량의 소금을 넣어 반응시키고, 수산화마그네슘의 형성 정도에 따라 상기 소금의 품질을 평가하는 것을 특징으로 하는 소금 품질평가 방법. A certain concentration of hydroxyl (
Figure pat00012
The salt quality evaluation method, characterized in that the reaction by putting a certain amount of salt in a strong base (sodium hydroxide, potassium hydroxide) solution having a) and according to the degree of formation of magnesium hydroxide. 수산기(
Figure pat00013
)를 갖는 강염기(수산화나트륨, 수산화칼륨) 용액을 일정농도로 하여 수산이온 키트를 제작하고, 상기 수산이온 키트에 일정량이 소금을 넣어 반응시킨 다음 수산화마그네슘이 형성된 상기 수산이온 키트를 수산화마그네슘의 형성 정도에 따라 미리 분류된 등급표와 비교하여 상기 소금의 품질을 평가하는 것을 특징으로 하는 소금 품질평가 방법. Hydroxyl (
Figure pat00013
Prepare a hydroxide ion kit using a strong base (sodium hydroxide, potassium hydroxide) solution having a predetermined concentration, and add a predetermined amount of salt to the hydroxide ion kit to react, and then the hydroxide ion kit having magnesium hydroxide formed to form magnesium hydroxide. Salt quality evaluation method characterized in that to evaluate the quality of the salt in comparison with the grade table pre-sorted according to the degree.
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WO2016098986A1 (en) * 2014-12-15 2016-06-23 한국수력원자력 주식회사 Method for estimating production year of solar salt by k-40 concentration measurement

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WO2016098986A1 (en) * 2014-12-15 2016-06-23 한국수력원자력 주식회사 Method for estimating production year of solar salt by k-40 concentration measurement
CN107003416A (en) * 2014-12-15 2017-08-01 韩国水力原子力株式会社 Light salt working year evaluation method based on the measurement of concetrations of K 40
CN107003416B (en) * 2014-12-15 2019-06-07 韩国水力原子力株式会社 Light salt working year evaluation method based on K-40 measurement of concetration

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