KR20130127043A - Enzyme salt and device manufacturing - Google Patents

Abstract

The present invention relates to functional salt in which a fermentation enzyme is impregnated in salt, and has a nutrient eating effect and an appetite stimulating effect. Impurities inside the enzyme salt is completely removed through a yeast activation action of microorganisms, and the original and pure form and components of the salt is maintained by producing enzymes from useful components of Dendropanax morbiferus H. Lev. and Cordyceps militaris before adding the enzymes to the salt. Golden fermented salt is obtained to offer a visual synergy effect. [Reference numerals] (AA) Process of extracting Dendropanax morbiferus H. Lev. solution;(BB) Process of producing fermented liquid;(CC) Process of producing enzyme;(DD) Process of producing enzyme salt;(EE) Step of impregnating bay salt enzyme;(FF) Evaluation step of first roasting;(GG) Coating step of second roasting;(HH) Step of pulverizing dried material;(II) Process of producing a caldron structure;(JJ) Process of producing an electronic port

Description

Golden enzyme salt manufacturing method and apparatus {Enzyme salt and device manufacturing}

The present invention relates to a method for preparing enzyme salt by adding enzyme to sun salt and an electric cooker formed of an electric pot for use in preparing enzyme salt.

Salt is also commonly referred to as salt and is sodium chloride (NaCl),

Sources of salt include rock salt, salt lakes, underground functions and sea water. Two-thirds of the world's salt production comes from rock salt.

When the salt is roughly classified, it can be classified into sun salt, rock salt, mechanical salt, recontaminated salt, and processed salt.

In addition to the above, processed salts include salts that have been modified by adding raw salts to salt, roasted, melted, etc., or other food additives, and typical examples thereof include roasted salts and bamboo salts.

By adding enzyme to sun salt to make functional salt

1. How to use live tidal flats with seaweed in salt fields

2. How to soak sun salt in microbial enzyme for 2-3 days

3. Soaking sun salt in mushroom mycelium, etc. for 2-3 days.

Hwangchil [黄 고유] It is a traditional resin material (樹脂 塗料) unique to Korea, which is collected from the Hwangchil tree, which is an evergreen arborescent tree belonging to the family Arboraceae. Hwangchil is an essential oil ingredient (精油 成分) is the main ingredient, pale yellow thick oily liquid (油 狀 液體) has a refreshing scent and bitter taste. The essential oils contained in the yellow lacquer are mainly high-boiling parts, the main component of which is sesquiterpene and contains alcohol esters.

The sesquiterpenes of the crude oil are D2, 0.9215; # 2, 1,5052; A bicyclic squiterpene having a specific value of α2, -0 ° 87 and similar to a positive ion with two double bonds, and its hydrogen chloride compound is crystalline. Don't make).

The color is golden, but when the wood is painted, the pattern [木 理] appears clearly, so the transparency is weak paint. When painted after drying, the temperature of 17 ~ 23 ℃ is suitable. When painting the metal, the method of heating the metal by heating is used.

In Jilin Jilin, "Hwangchil of Goryeo flies on the island. The sap is harvested in June, and the color is like gold, and it is dried in the sun. It is from Baekje in main city. This is also called Silla Chil (新 羅 漆). "

Bactericidal ingredients reduce bad cholesterol in the body, while clearing the blood as it increases the body's good cholesterol, and the excellent lipolytic effects of adding hwangchil to food in the bloodstream, blood pressure, arteries and physiology, activity of Dendropanax morbifera essential oil in rats (Anti-Arteriosclerosis Efficacy of Hwangchil Extract in Rat Experiments) '' Jung, Il-Min et al., 2009, Pharmazie. According to data published in Aug. 2009, "Hwangchil extract contains total cholesterol, triglycerides (triglycerides: one of the components of blood fat that causes arteriosclerosis along with cholesterol), and low density cholesterol (LDL: bad for the body causing hyperlipidemia). Decreases cholesterol levels, while high-density cholesterol (HDL) levels increase.

Onions Onions are mainly edible, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide.

It promotes the secretion of digestive juices physiologically and has an effect such as excitement, sweating and diuresis.

In addition, the scales stem contains various vitamins and minerals such as calcium and phosphoric acid, and it has action to remove harmful substances in blood.

Many studies to date report that excessive salt intake is strongly associated with the induction of hypertension.

The international recommended amount 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, and the amount of salt intake exceeds the internationally recommended standard. It is reported that people living in certain fats consume excessively about 46g per day.

It is believed that such a high intake of salt in Korea is one of the major causes of the high incidence of hypertension and gastric cancer in Korea.

However, all foods are mixed with the salty salty taste to bring out or emphasize the inherent taste of the food, and salty strengths determine the taste of the food because most of the feeling that the food is delicious or tasteless is determined by the amount of salt used. The most important factor (the salt concentration at which people feel the most salty taste is the approximate concentration of 140 mM (0.8% NaCl) in the blood) is closely related to the induction of appetite. Due to the high risk of developing high blood pressure, gastric cancer, gastritis and nephritis, the low intake of saline has been recommended for a long time, but the problem of multi-ingestion of salt is not getting much response from people.

Common salt has a strong salty taste with no impurities left and no impurities left.

Dioxin may be produced in salt produced by removing impurities by applying heat such as baked salt.

Fermentation method soaks salts in microbial enzymes for 2 to 3 days (reduces 2/3 of the amount of salts), removes impurities such as salt water, and penetrates enzymes into the salt's pores for 1 month of natural dehydration (elimination of liver water and impurities) There is also a method of producing soft salt and mineral rich sun salt, and the taste of fermented salt is completely removed because the bitter taste of salt including water is completely removed.

Enzyme salt completely removes impurities contained in salts through the enzymatic activity of microorganisms to produce healthy salts with pure salt form and ingredients.

In the present invention, by preparing the enzyme salt production device to easily produce a fermented enzyme salt having a synergistic effect visually synergistically by producing a golden fermented salt by enzymatically adding the beneficial components of Hwangchil and Cordyceps sinensis Fermented enzyme salt is prepared.

Pot structure manufacturing process

Manufacturing a separate inner pot and a heating structure capable of roasting salt formed by coating means such as Teflon,

Coupling the low speed rotary motor to the lid, the rotor blades that serve to stir the salt of the inner pot coupled to the bottom of the removable bar that is detachably coupled to the motor, the lid,

In the process of coating the enzyme solution, the injection nozzle for injecting the enzyme solution into the inner pot is coupled through the lid to the inner top of the lid and coupled to the encapsulated fluid reservoir having a lid attached to the outer top of the lid.

When the removable bar is attached to the inside of the lid of the pot when the lid is opened by combining the upper and lower sliding opening and closing device that can be opened by pulling the lid upwards, manufacturing the lid,

Electric pot manufacturing process

The manufacturing process of wired and wireless electric cookers, including a control panel including a switch panel circuit setting step and a temperature sensor, a thermal cut-off prevention device, and a continuous heating shutoff device.

Hwangchil Extract Extraction Process

Sulfur lactose dissolving step of dissolving sulfur lactose by adding 40 mL of ethanol to 10 mL of sulfur lactose,

Cutting the wood, trunk, and leaves of the lacquer material into pieces of 0.1 to 3 mm,

Mixing step of mixing at a rate of 1000g of washed yellow lacquer material, 40ml of vinegar, 10L of water,

After steaming the diluent for 1 hour at 70 to 80 ° C., adding Hwangchil sap, and extracting the Hwangchil extract by heating and filtration at 100 to 120 ° C. for about 12 hours.

Fermentation broth manufacturing process

Cordyceps sinensis is put into a grinder and made into a coarse powder powder. Then, 10 wt% of Cordyceps sinensis powder is put into a cotton bag, and Cordyceps sinensis extract is obtained by boiling Cordyceps sinensis at 90 wt% of water and 100 to 120 degrees for 3 hours. step,

200 g of rice powder, 20-30 ml of yeast culture solution, 300 ml of Cordyceps sinensis extract in a container and a material mixing step of stirring it,

Fermentation step is put in a transparent container and covered with Korean paper, fermented for 24 to 36 hours at 25-30 ℃, aged for 3 to 5 days,

The fermentation broth ripening step is used to remove the precipitate and separate the fermentation broth, then make a yeast fermentation broth to seal and aged for 5 days at a low temperature of 5 ~ 10 ℃,

Enzyme Manufacturing Process

Preparing fermented enzyme solution by mixing aged 80 to 90% by weight of the process and 10 to 20% by weight of the fermentation broth obtained in the fermentation broth manufacturing process at 25 to 30 ° C. for 3 to 5 days,

Enzyme Salt Manufacturing Process

The salt salt precipitated at room temperature for 10 hours by filtering 20% by weight of the enzyme solution prepared in the enzyme manufacturing process to remove foreign substances by filtering the sun salt and heating water to evaporate moisture to 60 ~ 70 ℃ and mixed with 80% by weight of natural salt step,

The first heating step to fry the salt immersed in the enzyme at 250 ~ 300 ℃ for 2 to 3 hours in the enzyme salt manufacturing apparatus to evaporate the water,

The second heating step is to fry the salt in which the first heated enzyme is immersed at 150-200 ° C. for 1 to 2 hours in an enzyme salt producing apparatus so that the water content of salt is 3 to 8%.

90 to 95% by weight of the first roasted salt and 5 to 10% by weight of the enzyme solution are sprayed onto the salt loaded into the inner pot with the injection nozzle of the enzyme salt manufacturing apparatus while stirring well using a rotary blade. Perform coating for 60 minutes.

Shredding enzyme salt dry matter, homogeneous and vivid pale golden color

Fermentation enzymes are rich in vitamins, enzymes, minerals, fiber, etc., which modern people may lack.

It can be expected that various nutrients contained in the material of the fermenting enzyme exert an effect by the complex interaction and various physiological effects.

Hwangchil, Cordyceps sinensis and other enzymes impregnated with salt (含浸) functional salt is effective to ingest nutrients, visually has the effect of the golden salt and also has the appetite effect.

Enzyme salt makes it salty and sweet when cooked.

Washing vegetables and fruits with enzyme salt removes residual pesticides.

Enzyme salt is a sample of healthy salt that contains salt's unique ingredients by removing impurities contained in salt through enzymatic activity of microorganisms.

Enzyme salt taste is clear and the bitter taste of ordinary salts, including brine, is removed to maintain a light and soft taste.

In general, baked bamboo salt, soaked enzymes and natural dried enzyme salt for one month require a lot of time and function in the manufacturing process, and the method of roasting in a frying pan or in a pot is not easy because of salt splashing.

In the present invention, the use of the enzyme salt production apparatus is an object to easily produce a golden enzyme salt that is also good for the visual and health.

1 is a manufacturing process diagram
Figure 2 is a detailed view of the enzyme salt production apparatus

Referring to the drawings shown are as follows.

Pot structure manufacturing process

Preparing a separate inner pot (2) and a heating structure capable of roasting salt formed by coating means such as Teflon,

Rotating blade (3-3) is a low-speed rotation motor (3-2) is coupled to the lid, and stirs the salt of the inner pot coupled to the lower portion of the removable bar (3-4) detachably coupled to the motor (3-3) Coupling the lid to the lid,

In the process of coating the enzyme solution, the injection nozzle (3-6) for injecting the enzyme solution into the inner pot is connected to the inner top of the lid through the lid, and the enzyme liquid container (3-5) with the lid attached to the outer top of the lid is combined. Steps.

When the lid is attached to the inside of the lid of the pot (3-4) and the rotary blade (3-3), the upper and lower sliding opening and closing device (3-1) that can be opened by pulling the lid upward when opening the lid Manufacturing a lid by combining the

Electric pot manufacturing process

In the electric cooker (1) in which the heating element and the direct heating vessel of the heating portion are separated,

When the power is supplied from 800W to 1500W and the internal temperature is over 300 ℃, the power is cut off by the overheat prevention sensor and the primary setting function switch setting step for cooking or warming is maintained.

2nd function switch setting step of heating salt by maintaining 250 ~ 300 ° C for 2 ~ 3 hours, 3rd function switch setting step of being configured to function at 150 ~ 200 ° C for 1 ~ 2 hours, above set temperature or time lapse 4th function switch setting step of performing the coating process by maintaining the warm state, and operating the drying function and the spray nozzle (3-6) for 1 hour at 80 ~ 100 ℃,

Switch panel circuit setting step that connects series in one line like the power on / off switch in the circuit that reads the temperature and turns on the heater output control element when the specified temperature is used. And a control box 4 including a temperature sensor, a temperature overheating prevention device, and a continuous heating cutoff device.

Hwangchil Extract Extraction Process

Hwangchil sap obtained by wounding the bark of the Hwangchil wood, when a bit deeply dig the hwangchil wood, the hwangchil accumulated in the bone.

However, it takes a lot of time to collect and a small amount of collecting is difficult to get yellow lacquer.

Therefore, when heating and putting together the leaves, stems, and roots of sap and hwangchil trees, the leaves, stems, and roots of hwangchil tree contain more than 10 components including isohumulene, 2-hexenal, n-octanal, ethyl-3-hexenoate, etc. Will elute.

Among the elution components, isohumulene has the characteristic of flavoring and aroma of beer, 2-hexenal has the characteristic of smelling grass or apple, and ethyl-3-hexenoate has the characteristic of smelling pineapple, and n -octanal has the characteristic taste of mushrooms, and because of this, when boiled together with leaves and stems, it can alleviate the strong aroma and bitter taste of Hwangchil's undiluted solution.

<Examples>

1.Salt solution of sulfur lactose, which dissolves sulfur lactose by adding 40 ml of ethanol to 10 ml of sulfur lactose,

2. A material preparation step of preparing 1,000 g of dry yellow Chil-kuk leaves, stems, roots, 40 ml of vinegar, 10 L of water,

3. cutting the yellowing material into pieces of 0.1 to 3 mm,

4. Washing the cut raw materials with water, washing step to remove soil, dust, foreign matters, mixing step of mixing at a ratio of washed raw materials 1,000g, vinegar 40ml, water 10L,

5. After steaming the dilution at 70-80 ° C. for 1 hour, 50 ml of Hwangchil sap is added and heated at 100-120 ° C. for about 12 hours,

6. Extraction step of extracting the yellow lacquer extract by filtration,

<Reference>

1. If the amount of yellow lacquer tree is short or the boiling time is short, the content of the component of the yellow lacquer is less in the salt, and on the contrary, even if the amount of the yellow lacquer tree or the boiling time is long, the amount of extraction of the yellow lacquer tree is limited so that it does not deviate greatly from the above range. desirable.

2. The reason for steaming at 70 ~ 80 ℃ for 1 hour is that browning occurs in Hwangchil extract when it boils immediately above 100 ℃ and the golden color of extract is damaged.

3. During boiling, the ethanol used to dissolve the Hwangchil sap is evaporated.

Fermentation broth manufacturing process

Extraction step using Cordyceps fruiting body,

1. Put the Cordyceps sinensis in a grinder and make it into a coarse powder. Put 10 wt% of Cordyceps sinensis into a cotton bag and boil the Cordyceps sinensis at 90 wt% of water and 100 to 120 degrees for 3 hours to obtain a dark golden cordyceps extract. Cordyceps sinensis extraction step,

2. A material mixing step of putting 200 g of rice powder, 20-30 ml of yeast culture solution and 300 ml of Cordyceps sinensis extract in a container and stirring it,

3. Put it in a transparent container and put Hanji on it to make a passage for yeast to ferment for 24 ~ 36 hours at 25 ～ 30 ℃. When the bubble pops up, it is sealed and aged for 3 ~ 5 days. Fermentation stage to remove,

4. Remove the sediment, separate the fermentation broth, then make a yeast fermentation broth to seal and fermentation fermentation broth to use for 5 days at low temperature of 5 ~ 10 ℃,

Enzyme Manufacturing Process

The fermented enzyme solution of this process is used as an enzyme solution for dipping sun salt and an enzyme solution for coating, and is an enzyme solution manufacturing process for producing enzyme salt by concentration powder,

<Examples>

80 to 90% by weight of the hwangchil extract of the above step and 10 to 20% by weight of the fermentation broth obtained in the fermentation broth manufacturing process to prepare a fermentation enzyme solution by aging at 25 ~ 30 ℃ for 3 to 5 days,

<Comparative Example>

The method of adding onion enzyme to the yellow lacquer enzyme solution was examined.

A mixed enzyme solution of 25-30% by weight of onion enzyme solution, 70-75% by weight of Hwangchil enzyme extract and Cordyceps sinensis fermentation broth, which is used during coating or in the manufacture of concentrated powder in the second roasting coating process. Use in the range.

Cycloline, the most abundant component of onion, dissolves blood clots, and "Propyl Allyl Disulfide" directly lowers blood sugar. Glutathione derivatives activate enzymes in the liver, and sulfur-based flanoid nitrosoamines. Inhibit salty food detoxification. In particular, many glutathione derivatives that act as oxygen carriers prevent aging.

Onions contain antioxidants and anti-cancer quercetin is 60 times more in skin than kernels.

Grind the purple onions with an onion peeler mixer, mix 70% by weight of onion powder, 30% by weight of brown sugar, put them in a container and cover the spout with Hanji.

Stirring at intervals of 2 to 3 days at 15-20 ℃ temperature and fermentation 15-20 days.

The first aging step of stirring at 10 ° C. to 15 ° C. at 10 day intervals and aging for 60 days.

Secondary aging step of filtration to obtain a clear liquid, cover the lid and aged at 10 ~ 15 ℃ 120 days.

<Reference>

1. The recommended daily amount of onion is 50g or 1/4 side. Adding onion enzymes to salt, which is an essential ingredient for all seasonings, helps in onion intake.

2. Onion enzyme decomposes the sulfur component of onion during fermentation, which releases unscented odor, so it should be stirred frequently when bubbles are produced to make enzyme with good taste and flavor.

3. Generally, brown sugar is used for enzyme soaking, but in this case, golden sugar is used for the main purpose.

4. If the sugar content of onion enzyme and hwangchien enzyme mixture is less than 20 Brix, salt particles are easily agglomerated and thickened during coating, and if it exceeds 40 Brix, the coating is not evenly distributed. It is preferable that it is a bric.

Enzyme Salt Manufacturing Process

Sun salt enzyme dipping step,

There is no particular limitation on the type of salt, but the third year sun salt is preferred.

If the particle size of sun salt is less than 30 mesh, the particles are coarse and the coating is good.However, if more than 60 mesh, the particles burn easily when heated. mesh) is preferred.

In terms of process efficiency, it is preferable to use the enzyme liquid warmed up.

The saline solution may be sterilized by high temperature moist heat or high pressure sterilization, but this is not preferable in consideration of the microbial growth inhibition effect of the salt itself, and the enzyme solution is heated to 60 to 70 ° C. to exert the pasteurization effect. .

First roasting, evaporation step:

Enzyme solution maintained at 60 ~ 70 ℃ is mixed with sun salt and immersed.

The evaporation and drying treatment may be air drying under sunlight, but a warm evaporation treatment is preferable for shortening the time.

Using the enzyme salt production apparatus of the present invention, a homogeneous and vivid golden-colored enzyme-containing salt is obtained.

The first roasting is not good when the moisture content is less than 3% by weight and more than 8% by weight, and the second roasting time is long, so that the salt content is 3 to 8% by weight. It is desirable to.

<Examples>

Salt to remove foreign substances by filtering the natural salt and to 20% by weight of the enzyme solution prepared in the enzyme manufacturing process warmed to 60 ~ 70 ℃ to 80% by weight of the heated salt to remove the moisture to evaporate moisture precipitated at room temperature for 10 hours and dried Precipitation step,

The first heating step to fry the salt immersed in the enzyme at 250 ~ 300 ℃ for 2 to 3 hours in the enzyme salt manufacturing apparatus to evaporate the water,

The second heating step is to fry the salt in which the first heated enzyme is immersed at 150-200 ° C. for 1 to 2 hours in an enzyme salt producing apparatus so that the water content of salt is 3 to 8%.

Second roasting, coating step:

Second roasting is a process of adjusting the moisture content of the coated salt to a state suitable for application to seasoning salts.

The coating may be a method of finely spraying the yellow lacquer enzyme or onion mixed enzyme liquid with a golden coating function into the salt and dropping the droplet of enzyme liquid into the salt,

In order to obtain a uniform coating salt using a spray nozzle attached to the lid of the pot of the enzyme salt manufacturing apparatus is used to spray the enzyme liquid in the salt.

The coating process by spraying the enzyme solution prepared in the enzyme manufacturing process on the first roasted salt is not uniform even when the content of the enzyme solution is less than 5% by weight, the coating is not well when it exceeds 10% by weight Since the secondary roasting time is long, it is preferable to use 5 to 10% by weight of the enzyme solution in 90 to 95% by weight of the first roasted salt.

<Examples>

90 to 95% by weight of the first roasted salt and 5 to 10% by weight of the enzyme solution are sprayed onto the salt loaded into the inner pot with the injection nozzle of the enzyme salt manufacturing apparatus while stirring well using a rotary blade. Perform coating for 60 minutes.

<Reference>

The cooling process performed to prevent the coating salt prepared in the step from sticking to the sieve or forming a lump is not particularly limited in the cooling temperature and time.

<Comparative Example>

It is a method of preparing enzyme salt simply by preparing enzyme powder in advance from the complicated manufacturing process and roasting natural salt if necessary.

A method of preparing enzyme salt by concentrating and powdering a mixed enzyme solution containing 25-30% by weight of onion enzyme solution and 70-75% by weight of Hwangchil enzyme extract and Cordyceps fermented fermentation broth prepared by comparing the enzyme production process with sun salt. Reviewed.

Concentrating the primary enzyme solution to 1/2 volume of 6 to 10 hours based on 100L of the mixed enzyme solution using a concentrator.

A second mixed enzyme concentration step of concentration to 1/10 volume with the first enzyme concentrate.

In the freeze-drying step, a mixed enzyme powder manufacturing step of obtaining a powder by drying the secondary concentrate concentrated in 1/10 volume of the initial mixed enzyme solution using a lyophilizer.

The mixed enzyme powder 35 to 40% by weight, natural salt mixed with 60 to 65% by weight of the enzyme salt manufacturing step to form a roasted at 150 ~ 200 ℃ for 1-2 hours as a function of the enzyme salt production apparatus.

<Reference>

1. It is also possible to fry in a frying pan or a heat-resistant pan, but when the salt is heated, it is preferable to set the third function switch of the enzyme salt production apparatus in the frying.

2. It is also preferable to make enzyme salt easily with concentrated enzyme powder because it is equipped with natural salt in home.

Silo shredding step,

The low salinity functional enzyme salt that is powdered is completely homogeneous and vivid pale golden yellow because the enzyme component is completely adsorbed and bound to the salt particles, and since it can be completely dissolved in water, there is no precipitation residue when preparing the salt solution. There are advantages.

The process of the crushing step is a process for obtaining a coating salt of uniform size, it is preferable to use a sieve of various mesh sizes depending on the application.

By powdering, usability and visual sensuality can also be improved.

Fig. 1: Manufacturing process of pot structure, manufacturing process of electric pot, extraction process of sulfuric acid extract, fermentation broth manufacturing process, enzyme manufacturing process, enzyme salt manufacturing process, sun salt enzyme dipping step, first roasting evaporation step, second roasting coating step, drying shredding step.
Figure 2: Electric pot 1, inner pot (2), lid (3), lid up and down sliding bar (3-1), low speed rotary motor (3-2), rotary blade (3-3), removable bar (3-4), enzyme liquid container (3-5), injection nozzle (3-6), control box (4)

Claims (4)

Salt of the inner pot coupled to the lower part of the removable bar (3-4) is coupled to the lid, the step of producing a separate inner pot (2) and the heating structure and the low-speed rotating motor (3-2) is detachably coupled to the motor Coupling the rotor blade (3-3) that serves to stir the lid and the injection nozzle (3-6) for injecting the enzyme solution into the inner pot during the coating process of the enzyme solution is connected through the lid to the inner top of the lid And coupling the enzymatic fluid container (3-5) with the cover attached to the outer top of the lid and opening the lid of the pot to open the lid up and down to open the upper and lower sliding switch (3-1) Pot structure manufacturing process is formed by the step of manufacturing a lid by combining.
The mixture of the mixing step of mixing the leaves, stems, roots of 1,000g, 40ml of vinegar, 10L of water of the dried Hwangchil tree at a rate of 70 hours at 70-80 ° C. and then dissolved 40ml of ethanol in 10ml of Hwangchil sap solution. Hwangchil extract extract step comprising the step of extracting the hwangchil extract by heating and filtering for about 12 hours at 100 ~ 120 ℃ by adding the yellow lactating sap
Cordyceps sinensis extract extracting step, 200g of rice powder, yeast culture solution 20-30ml, Cordyceps sinensis extract 300ml in a container, fermentation step for 3 to 5 days after fermentation for 24 to 36 hours at 25 ~ 30 ℃, A fermentation broth manufacturing process comprising a fermentation broth maturing step of separating the fermentation broth and aging for 5 days at low temperature of 5 ~ 10 ℃.
An enzyme manufacturing process of preparing a fermented enzyme solution by mixing 80 to 90% by weight of the hwangchil extract and 10 to 20% by weight of Cordyceps sinensis fermentation broth at 25 to 30 ° C for 3 to 5 days.
Heat 20 wt% of the enzyme solution prepared in the enzyme preparation process at 80 wt% of the natural salt, and heat the mixture at 60 to 70 ° C. The first heating step for the evaporation, and the second heating step to fry the salt in which the heated enzyme is immersed at 150-200 ° C. for 1 to 2 hours in an enzyme salt producing apparatus so that the water content of the salt becomes 3 to 8%. And, the salt is loaded 90 ~ 95% by weight in the inner pot and 5 ~ 10% by weight of enzyme solution sprayed to the salt loaded in the inner pot with the injection nozzle of the enzyme salt manufacturing apparatus while stirring well using a rotary blade temperature 80 ~ 100 ℃ Enzyme salt manufacturing process comprising the step of coating in 50 to 60 minutes.
A method and apparatus for producing golden enzyme salt, characterized in that the crushing step of crushing a dry product to dissolve an enzyme salt showing a homogeneous and vivid pale golden color. The method of claim 1, wherein in the inner pot (2) of the function of roasting salt to the injection nozzle (3-6) for injecting the enzyme liquid of the enzyme liquid container (3-5) attached to the lid in the inner pot in the process of coating the salt with the enzyme liquid Enzyme solution is supplied to the inner pot by the operation of the rotary blade (3-3) to stir the salt evenly by coating the enzyme solution in salt evenly golden enzyme salt manufacturing method characterized in that the gold coating is possible And device. The method and apparatus for producing golden enzyme salt according to claim 1, which is used as a coating liquid for producing enzyme salt with a mixed enzyme liquid mixed at 25 to 30% by weight of onion enzyme liquid and 70 to 75% by weight of hwangchil enzyme liquid. The enzyme salt is prepared by roasting mixed enzyme powder of lyophilized powder of mixed enzyme solution of 35 to 40% by weight of mixed enzyme powder of onion enzyme and sulfur lactose and 60 to 65% by weight of natural salt by claim 1 Golden enzyme salt manufacturing method and apparatus.

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