KR20130099631A - A skilled development and preparation of fucoidan contained hizikia fusiforme fucoidan salts using seaweed - Google Patents

Abstract

PURPOSE: A production method of salt is provided to use the salt for various kinds of food while maintaining active ingredients of seaweeds. CONSTITUTION: Normal bay salt is crushed into 40-60 meshes. The crushed bay salt is dehydrated using a centrifuge. The dehydrated bay salt is heated at 150-250°C for 50-70 minutes while stirring to remove moisture. The heated bay salt is assorted into a size of 40-60 meshes. 80-90 wt% of assorted bay salt and 5-15 wt% of Hizikia fusiforme extract are mixed. The bay salt mixture is frozen at 20-30°C below zero for 22-26 hours. The frozen mixture is heated at 50-60°C for 22-26 hours. The heated mixture is assorted into a size of 40-60 meshes. [Reference numerals] (AA) Produce salt; (BB) Washing and depositing hizikia fusiforme for desalinization; (CC) Cutting the desalinized hizikia fusiforme and grinding into the size of 20 mesh; (DD) Adding heat and performing softening process; (EE) Extracting and separating fucoidan; (FF) Processing desalinization and adding heat at 70-80°C; (GG) Mixing and fermenting with salt fluid; (HH) Drying and parching

Description

A skilled development and preparation of fucoidan contained Hizikia Fusiforme fucoidan salts using seaweed}

The present invention relates to a method of salt salt, and more particularly, to a method for food addition to enable the formation of salt using a water support liquid mixed with a water activating material.

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 body cells. It enables migration and dissolution of body protein, determines its three-dimensional structure, and generates a potential difference for signal transduction in neurons.

Oxygen and nutrients in the blood are transferred into the cells due to the difference in osmotic pressure. Waste generated in the cells is transferred into the blood, discharged to the outside of the body, and is also reported to be involved in the active transport of the cellular metabolites. In addition, Cl-, an anion produced by the 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, in case of salt deficiency, digestive disorders, dizziness, and anemia appear. Unlike other nutrients, salinity is not stored in the body even if it is temporarily overdosed, and it is excreted immediately. When drinking large amounts of water, the salinity of the body is lowered, but the habitual excessive intake repeated daily is reported to cause blood clots and atherosclerosis due to acidity of the blood causing an increase in viscosity.

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 the activity by Cl-in the salt, 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: it breaks down kinin, which lowers blood pressure, and produces angiotensin II, which raises blood pressure. Therefore, it is known that when the activity of ACE is increased by Cl −, blood pressure is increased. 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 who live in certain fats consume excessive 46g daily.

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 strength is the most important factor that determines the taste of the food, since most of the feeling that the food is delicious or tasteless is determined by the amount of salt used. An important factor (the salt concentration that people feel the most salty is the concentration close to the salinity of 140 mM (0.8% NaCl) in the blood) is very closely related to the induction of appetite. Despite the high risk of developing high blood pressure, gastric cancer, gastritis and nephritis, the low intake of salt 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.

Therefore, as a conventional solution to solve this problem, various salts as salt replacements, 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 physiologically sodium.

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.

Gross domestic product is a major resource that accounts for about 50% of the total production, and is a representative resource that has also played an important role as a source of fishermen's income. More than 97% of these wastes have been artificially farmed and used for food processing or animal feed. For food, most of them have been exported in addition to domestic consumption in the form of raw materials or simple processed products. The export growth trend has been shown, with more than 85% of the total export volume being concentrated in Japan, and the export volume is gradually decreasing.

In the domestic market, it has been consumed mainly in low-order processed products, such as dried products and salted products, which have been traditionally edible, but the low-flavored foods with less palatability compared to other seasoned foods have gradually lost their consumption. However, new processing technology for generating consumption demand was not actively researched and developed.

Brown algae 톳 also prevents arteriosclerosis and blood clots and lowers blood cholesterol levels. Fiber absorbs moisture to promote bowel movements and eliminate stool. Low calories give you a feeling of fullness, so it is good for people who are suffering from obesity. It is known to be good for young women and weak people with anemia because it contains a lot of fiber, calcium (rich calcium is 300 times higher than milk) and iron. In addition, iodine contained in the sprouts increases the activity of the thyroid gland is beneficial to people with thyroid symptoms.

Therefore, as a result of active research conducted by domestic and foreign experts on the human physiological function of mussels, mussels have been found to be deeply involved in diet, constipation treatment, anticancer, antihypertension, antithrombosis, extracorporeal release of heavy metals and radioactive substances. Although it has attracted attention as a food, it is difficult to develop convenient processed foods with excellent taste and taste, because most of these wastes have extremely low taste and processing functionality.

Therefore, it is thought that it will be possible to create new consumption demand of wheat products by developing health-oriented convenience foods with excellent bio-functionality and high taste by improving the physical properties and food processing aptitude of salts, low-value added foods, which are mass-produced in Korea. Such research on foods can enhance the international competitiveness of products using domestically produced foods, which can contribute to the creation of new added value and stabilization of raw material production base.

In view of these problems, this study prepared natural salts and made them as a new form of salt, while retaining the nutritional ingredients intact. It is a development method for the first process of 톳, which is a powdery form of powder, which can be mixed and added with salt. It was developed in the form of a source that can be easily used as a processing method. These salted processed products are more nutritious, taste better, and easier to use, and are easier to use than the existing natural forms of bark and salt-shaped plates. And it was thought that it can be used to improve the eating habits by developing easy processing method according to the shape change and to apply for the contents according to the invention.

JP 10-105775 A 1998.04.24, pp. 5, lines 3-15

Food additives using the seaweed solution of the present invention is effective to remove the harmful substances such as methyl alcohol contained in the seaweed solution itself or lower than the existing wood vinegar solution effectively used as a food additive when preparing a variety of foods, excellent antimicrobial It has the effect of eliminating the smell of food, softening the meat quality and improving the taste. Since the seaweed liquid is removed a large amount of harmful components, even if drinking up to about 5 to 10%, problems such as health and expectoration does not occur. Seaweed liquid composition according to the present invention is excellent in the beverage effect, such as preservation, such as preference, flavor, color. To examine the effects of sterilization and storage at different temperatures on soybeans, seaweed solutions were sterilized for 15 seconds at 75 and 95 degrees, and then stored for 10 days in an incubator at 10, 20 and 30 degrees. The results of the generally showed excellent stability when stored at 10 ℃. During storage, the pH of the fungus was kept constant, and the results of detection of general bacteria, yeast and mold were negative. As a result of sensory evaluation, storage stability of 10 ℃ was not abnormal for 32 days. However, it is thought that mulling could be affected more by storage temperature than by sterilization temperature.

The use of the existing 았다 was difficult to eat according to its appearance (that is, the shape of the 나뭇 of twigs), and the sweetness of taste was low. However, it is processed by grinding 하고, morphed, dried, processed with salt, crushed, crushed and transformed into a plate-like form of general salt, and 제조 prepared by mixing the mixing ratio with processed products to make it simple and nutritious. It was developed as a health food with high nutrition and easy to use. In other words, due to the lack of taste and taste due to the appearance of 톳 or 톳, it is partially used for eating habits due to increased repellence of food, but this problem is remarkably eliminated according to simple salt processing in processing and manufacturing. Available and has significant efficacy from actual comparative nutritional studies. Therefore, by applying high-quality natural food raw materials, Cheng can increase domestic consumption as food, and expand to overseas export items to contribute to fishermen's income improvement. The method and efficacy were verified and the contents according to the invention of salt and salt processing were intended.

Hereinafter, the configuration and operation of the present invention in more detail.

Method for producing a functional seaweed salt of the present invention comprises the steps of pulverizing to 40 to 60 mesh with a conventional sun salt, dehydrating the pulverized sun salt using a centrifuge, the dehydrated sun salt at a temperature of 150 ~ 250 ℃ 50 Removing water by heating with stirring for 70 minutes, selecting the baked natural salt into a size of 40 to 60 mesh, 80 to 90% by weight of the selected natural salt, 5 to 15% by weight of the extracted salt, and 2-3 parts of the extracted salt. Mixing the weight percent and 2-3% by weight of the extract, freezing the mixed natural salt, the extract is 22 to 26 hours at a temperature of -20 ~ -30 ℃, the frozen mixture is transferred to a vacuum chamber 50 to 60 ° C. is heated for 22 to 26 hours at a temperature, and the composition comprising the step of sorting the heated mixture to 40 to 60 mesh size.

Natural salt refers to salt made by bringing seawater into the salt field and evaporating only water by wind and sunlight. Salt is classified into refined salt processed with natural salt and natural salt. Solar salt is a crude, semi-transparent hexagonal crystal made by bringing seawater to a salt field and evaporating harmful components with moisture from wind and sunlight. It is a deep, translucent hexagonal crystal. It is produced in the Indian Ocean, the Mediterranean, the United States and Australia.

In Korea, the sea salt is usually composed of reservoirs, evaporation sites, and deciduous grounds. During the high tide, the waters are opened to produce concentrated brine from the evaporation sites and sent to the decision site to obtain the salt crystals. If the wind is severe, the crystal is small, and if the temperature is low, the bitter taste or the quality of the salt decreases, 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 is good for pickling vegetables or fish. 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 quench with soy salt or make soy sauce or miso, fermentation goes away, and natural salt has good hygroscopicity. As it hardens, it has to be kept sealed.

The sun salt is preferably provided by grinding to 40 to 60 mesh, the reason for grinding the sun salt into 40 to 60 mesh is a range of cooking salt in circulation in the market, when provided larger than 40 mesh is not well dissolved in water. If less than 60mesh is provided because there is a risk of salt agglomeration it is preferable to grind to 40 ~ 60mesh.

In addition, the natural salt pulverized to 40 to 60 mesh is dehydrated using a centrifuge. At this time, the dehydration is preferably dewatered until the water content is 5 to 10%, and the reason for dehydration is to remove the salt water contained in the salt to remove the astringent taste and to facilitate drying.

Centrifuge refers to a machine that separates solid particles in a liquid by centrifugation that separates, purifies and concentrates materials with different components or specific gravity by the action of centrifugal force. Also used for separation. Centrifuge is divided into centrifuge and centrifugal filter.

Any machine is a rotating container, but the rotating cylinder has no hole, the settler and the hole is the filter. Separation centrifuges are used to separate fine particles and colloids by using the difference in specific gravity. This machine makes high speed rotation of 5,000 ~ 10,000 revolutions per minute and is applied to milk degreasing and plasma separation.

The centrifuge for filtration is also called a centrifugal filter, for example, a dehydrator of a washing machine. When wet clothes are put in a drum with many small holes and rotated at high speed, the water is thrown out through the small holes by centrifugal force. It is used to clear and clean liquids such as sugar crystal separation and juice. The performance of a centrifuge is determined by how many times centrifugal force is generated by gravity, which is called the centrifugal effect. That is, centrifugal effect = (centrifugal acceleration) / (gravity acceleration). Since the magnitude of centrifugal force is the square of mass × radius × angular velocity, the centrifugal effect is determined by the radius and rotation speed of the centrifuge.

The speed of rotation usually ranges from 1,000 revolutions per minute to tens of thousands of revolutions. The low speed centrifuge is less than 100 centrifugal effect, the high speed centrifuge is around 10,000, and the ultracentrifuge is more than 100,000. It is widely used for industrial purposes such as food, pharmaceuticals and beneficiation.

The dehydrated sun salt is heated to remove water by stirring while stirring at a temperature of 150 to 250 ° C. for 50 to 70 minutes to prepare dried salt.

The reason why the heating temperature is 150 to 250 ° C. is that when the water is heated to a temperature lower than 150 ° C., the salt is not properly removed, and when heated to a temperature higher than 250 ° C., the salt may be discolored or the components may be deformed. The reason for heating at 150 ~ 250 ℃, and heating for 50 ~ 70 minutes is that water removal of salt does not work properly when heated for less than 50 minutes, and salt discoloration or component change when heated for more than 70 minutes. Because it is heated for 50 to 70 minutes. In addition, since the particles of salt may be crushed smaller or aggregated together during the dehydration or heating process, salts of 40 to 60 mesh may be selected and the method may be selected by sieving or using a sorter. It is not limited to the example.

The selected natural salt is mixed with 80 to 90% by weight of natural salt, 5 to 15% by weight of sax extract, 2-3% by weight of sax extract and 2-3% by weight of sax extract.

The reason why 80 to 90% by weight of natural salt is mixed is that there is a possibility that salt's natural salty function will be insufficient when the salt is mixed in an amount less than 80% by weight, and when it is mixed in excess of 90% by weight 톳, 톳, 톳 It is preferable to mix 80 to 90% by weight of the natural salt because there is a possibility that the taste and aroma of the powder may not appear properly.

5-15 weight% of liquid extracts are mixed, It is preferable to use various well-known concentrate solutions, and the reason why 5-15 weight% of mixing amounts of liquid extracts are mixed 5 weight% of liquid extracts If less is mixed, the taste and aroma of 톳 is not mixed, and if it is mixed more than 15% by weight, the salt's function is deteriorated and the salt may harden due to the viscosity of the 있으므로. desirable.

The liquid extract is heated to 80 to 90% by weight and 10 to 20% by weight of water for 90 to 150 minutes, the extract is concentrated with a pneumatic extractor, and mixed with water to provide a concentration of 0.5 to 5 brix.

The soap extract is mixed with 2 to 3% by weight, and the reason why the blend amount of the juice is mixed with 2 to 3% by weight is that when the blend amount of the juice is mixed with less than 2% by weight, the taste and flavor of the soap are not 3%. When the mixture is mixed in an amount greater than%, the salt's original function is lowered and the salt may harden due to hygroscopicity.

The liquid extract is composed of 80 to 90% by weight of powder and 10 to 20% by weight of water for 90 to 150 minutes, extracted with concentrated liquid with a pneumatic extractor, and then mixed with water to provide a concentration of 0.5 to 5 brix. .

2 ~ 3% by weight of liquid extract is mixed. The reason for mixing 2 ~ 3% by weight of the liquid extract is that when the mixing amount of the liquid extract is mixed with less than 2% by weight, the taste and flavor or the effect of the oil If it is mixed with more than 3% by weight, the salt's original function is reduced, and the aroma of 톳 becomes very strong, making it unsuitable for cooking, and mixing at 2 to 3% by weight because 소금 may harden the salt by 톳. It is preferable to be. In addition, the mixed natural salt and sax extract are frozen for 22 to 26 hours at a temperature of -20 ~ -30 ℃. The freezing process is a process for solidifying the mixed natural salts and soap extracts so that the moisture is evaporated at the time of melting when heating the natural salts and soap extracts, which are solidified and provided as a lump. If the freezing temperature is higher than -20 ℃, coagulation of mixed natural salts and sap extract is not made properly, and if frozen at a temperature lower than -30 ℃, thawing may not be smooth, so at a temperature of -20 ~ -30 ℃ It is preferable to freeze.

In addition, the freezing time is preferably made for 22 to 26 hours, and if frozen for less than 22 hours, coagulation of mixed natural salts and sap extracts is not made properly, and if frozen for more than 26 hours, thawing may not be smooth. It is preferable to freeze for 22 to 26 hours.

The mixture of the frozen sun salt and the juice solution is transferred to a vacuum chamber to remove water by heating at a temperature of 50 to 60 ° C. for 22 to 26 hours.

Since the mixture of the frozen sun salt and sap extract contains water and is frozen and solidified, the frozen mixture is heated and the water is evaporated immediately as it melts while the solid mixture melts. The heating temperature is 50 ~ 60 ℃ The reason is that when heated to less than 50 ℃ water evaporation is not made smoothly, when heating above 60 ℃, because the components of 톳, 톳, 탈 may burn 50 ~ It is preferable to heat at a temperature of 60 ℃, the heating time is preferably made for 22 to 26 hours, the reason is that when heated to less than 22 hours, the evaporation of moisture does not occur smoothly, when heating for more than 26 hours 톳 , 톳, 톳 component may burn, so heat for 22 to 26 hours.

In addition, the heated mixture is subjected to the screening process again to a size of 40 ~ 60 mesh, because the particles of salt in the mixing process or heating process may be larger due to the crushing of salt particles smaller or agglomeration of salt particles together, the salt of 40 ~ 60 mesh The screening method can be screened using a sieve or a screening device.

Food additives using the seaweed solution of the present invention is effective to remove the harmful substances such as methyl alcohol contained in the seaweed solution itself or lower than the existing wood vinegar solution effectively used as a food additive when preparing a variety of foods, excellent antimicrobial It has the effect of eliminating the smell of food, softening the meat quality and improving the taste. Since the seaweed liquid is removed a large amount of harmful components, even if drinking up to about 5 to 10%, problems such as health and expectoration does not occur. Seaweed liquid composition according to the present invention is excellent in the beverage effect, such as preservation, such as preference, flavor, color. To examine the effects of sterilization and storage at different temperatures on soybeans, seaweed solutions were sterilized for 15 seconds at 75 and 95 degrees, and then stored for 10 days in an incubator at 10, 20 and 30 degrees. The results of the generally showed excellent stability when stored at 10 ℃. During storage, the pH of the fungus was kept constant, and the results of detection of general bacteria, yeast and mold were negative. As a result of sensory evaluation, storage stability of 10 ℃ was not abnormal for 32 days. However, it is thought that mulling could be affected more by storage temperature than by sterilization temperature.

1 is a process diagram for extracting salt and preparing salt
Figure 2 shows the salt mixture manufacturing process.

The present invention relates to a technical method of processing and manufacturing the 톳 by processing the 에 according to the special processing treatment because the nutritional evaluation of 톳 and high value as a functional food, but the loyalty of gourmets according to taste and form is low.

In particular, in the manufacturing method, the production method is difficult and difficult to manufacture, even if the salt is manufactured in the form of a plate shape is broken, can not maintain the salt form. So, in order to solve this problem, the present inventors found a simple manufacturing method that can be directly edible using raw salt or dry salt pulverized, and specially processed by using specially improved sweetness and nutritious ingredients. The present invention relates to the production of improved salt and salt for export using salt and mill and the production of complex salt powder using the same.

First, unlike the characteristics of grinding or finely cutting the dry mill, the mill is called or boiled in water to form granules using a certain type of machine. In the case of drying, even when the granules form a dry granules, which are combined with the solid granules aggregated in the past, even when dried, a certain connective structure is morphologically deformed and many pores are easily edible. In particular, when eating a wet meal, even more disintegrating is more convenient to eat. In the case of salt, it is possible to reduce the device design and cost, which is limited to the plate drawing, which has been used until recently. Is improved. So it is convenient to use. In addition, when mixed at a certain ratio with the above-mentioned processed products, it can be a good source due to the softening of the softening component and increase in properties. Therefore, it was manufactured by manufacturing a new type of sand and salt processed products and algae composite sand and salt processed products using existing sand, which was previously impossible to manufacture due to stereotypes.

In other words, the method of sorting, washing, drying, and then using the composition containing 50 to 70% of salt crushed material or salt pulverized 100% independently, and washing and drying the dried 톳 or raw chopped, boiled or inflated with water, and then using a machine It can be processed by granulation, drying and mixing in 50-30% ratio, and by using 100% of granular form, which is a processed product independently.

Accordingly, the present inventors have conducted extensive studies to solve various manufacturing problems and preferences using the above-mentioned conventionally dried 톳 and 톳 powder, and inconveniences when using them as food and manufacturing problems of the 제조 as a functional food. Or wet 톳 and processed with salt in the form of powder salt, depending on the composition of the mixing ratio, and drastically departed from the conventional methods and manufacturing application process using natural 톳 or dried 톳 powder for special purposes. A new type of salt and salt processed product was developed to be used not only as a substitute for general salt but also during general eating. Therefore, the technical problem to be achieved by the present invention is to process the processing of natural intact as it is, in general, the mixing ratio and manufacturing method to easily and easily used directly in a dietary life to the processing form deformation of the salt and salt that has not been practically developed and manufactured as a conventional concept until now. Simplified use and easy access to food, processed to make it expressly filed.

Hereinafter, the present invention will be described in detail with reference to Examples, but the technical scope of the present invention is not limited thereto.

Example 1

According to the present invention, a method for preparing salt using salt according to the present invention is to disperse 15 g of water having a molecular weight of 300 to 200,000 in 1 L of distilled water, and 50 ml of this solution is mixed in a 20 Cm X 20 Cm iron plate and plastic model. Cast salt from salt like salt and remove moisture. The remaining organic acid was liberated with base and washed several times with distilled water. 톳 Salt is 0.048 ± 0.002 mmHg thickness difference, the material according to the general 톳 salt manufacturing was tested by storing in the refrigerator.

Example 2

In the salt production method using salt according to the present invention, dried and then pulverized to 10-20 mesh or less, and then 80 parts by weight of powdered wheat flour, 10 parts by weight of salt powder and 5.0 parts by weight of 20 parts by weight of green and salt extracts. And 2 parts by weight of raw glycoside material and partly well mixed, then 40-70 ml of the solution is cast like salt and dehydrated to produce salt by mixing on a 30 Cm X 30 Cm iron plate and plastic model. The residual acid was liberated with base and washed several times with distilled water. 0.1-5% by weight of rice paste 2% solution, specifically 0.5 ~ 3.5%, w / v using a paste having a wort and flour paste solution to carry out the reaction in the temperature range 40-70 degrees to the preferred range temperature Dry at 40-50 degrees.

Example 3

Dry the sawtome and grind it to 10-20 mesh or less, mix well with 35 parts by weight of shellfish powder containing 0.5 parts by weight and 10.0 parts by weight of shellfish and 0.5 parts by weight of green sea and salt extract, and then add 40-70 ml of solution 30 Salt-cast and dehydrated water are prepared in the iron and plastic models of Cm X 30 Cm by mixing. The reaction is carried out in a temperature range of 40 to 70 degrees with a rice paste solution and the temperature is dried at 40-50 degrees.

Example 4

Dried and then crushed to 10-20 mesh or less, 0.2 parts by weight of wheat flour, 70 parts by weight of wheat flour, and 1.3 parts by weight of green and salt extract After mixing 5 parts by weight of glycoside material and partly well, 40-70 ml of the solution is cast like salt and dehydrated to produce salt by mixing on a 30 Cm X 30 Cm iron plate and plastic model.

Example 5

After drying, the powder is pulverized to 10-20 mesh or less and mixed with 16 parts by weight of salt and 40 parts by weight of salt powder containing 10 parts by weight of salt and 2 parts by weight of salt powder, and 0.5 parts by weight of the selected extract using an aqueous solution extract. 5 parts by weight of the part and raw glycoside material and partly well mixed, then 40-70 ml of the solution is cast as salt and dehydrated to produce salt by mixing method on a 30 Cm X 30 Cm iron plate and plastic model To dry.

Example 6

In the method of manufacturing salt salt using 톳 according to the present invention, 톳 dried and then pulverized to 10-20 mesh or less and then baked 톳 salt, 20 parts by weight of pulverized salt powder and 40 parts by weight of 톳 powder on the coating and green, salt extract Is mixed with 0.3 parts by weight and 0.5 parts by weight of raw glycoside material and partly well, and then 70 ml of the solution is cast like salt and dehydrated to produce salt by mixing on a 30 Cm X 30 Cm iron plate and plastic model. do. And the reaction is carried out in the temperature range 40- to 70 degrees and the preferred range temperature is dried at 40-50 degrees.

[Effects of the Invention]

제조 Salt and complex seaweed salt production of the present invention is processed in the form similar to the case of general salt by processing the manufacturing process like salt by processing 되는 used only locally with a lot of nutritional ingredients can obtain the same effect as the salt There is a greater effect on income earners in fishermen than on other low torrent salts. Particularly, when the powder was used as powder and the salt was processed into the salt form, the shape was broken due to the uneven coagulation phenomenon and the composition of the plate itself was difficult. However, salt was formed by forced drying in the temperature range of 30-80 degrees using 톳 powder using primary processed 차. In addition, when the salt contained 0.1-20.0% by weight, the salt was easier to prepare, easy to form, excellent in color and easy to prepare. In the manufacturing process, using 0.1-5% by weight of rice paste and rice grass was found to be easier to form according to salt production.

Is a nutritious ingredient, many minerals, and the effect of preventing adult diseases, but difficult to eat, because it has a form that has a specific model of the shape as it is, it is being treated little. Therefore, activating the development and production of algae products such as 톳 containing rich nutrients and functionalities will greatly contribute to the improvement of health as well as the increase of income of fishermen and prevention of adult diseases.

The present invention relates to a method of salt salt, and more particularly, to a method of food additives that can be used to form salt using a water support liquid mixed with a water activating material is considered to have high industrial availability.

Claims (3)

Grinding to 40 to 60mesh with a conventional sun salt; Dehydrating the crushed sun salt using a centrifuge; Heating the dehydrated sun salt at a temperature of 150 to 250 ° C. for 50 to 70 minutes to remove moisture; Distinguishing the baked sun salt into a 40 to 60 mesh size; Mixing 80 to 90% by weight of the selected natural salt, 5 to 15% by weight of extract solution, 2 to 3% by weight of extract solution and 2-3% by weight of extract solution; Freezing the mixed natural salt and salt extract for 22 to 26 hours at a temperature of -20 to -30 ° C; Transferring the frozen mixture to a vacuum chamber and heating at a temperature of 50 to 60 ° C. for 22 to 26 hours; Method for producing a functional seaweed salt, characterized in that comprising the step of screening the heated mixture to 40 ~ 60mesh size. The method of claim 1, wherein the liquid extract is heated to 80 to 90% by weight and 10 to 20% by weight of water for 90 to 150 minutes, the extract is concentrated with a pneumatic extractor, mixed with water to a concentration of 0.5 to 5 brix Method for producing a functional salt salt, characterized in that it is provided. The concentration of 0.5 to 5 brix according to claim 1 or 2, wherein 80% to 90% by weight of water and 10 to 20% by weight of water are heated for 90 to 150 minutes, and the water is extracted with a pneumatic extractor, followed by mixing with water to give a concentration of 0.5 to 5brix. Method for producing a functional salt salt characterized in that it is provided with.

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