KR20150031557A - Manufacturing method of functional sun-dried salt - Google Patents

Manufacturing method of functional sun-dried salt Download PDF

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KR20150031557A
KR20150031557A KR20130110899A KR20130110899A KR20150031557A KR 20150031557 A KR20150031557 A KR 20150031557A KR 20130110899 A KR20130110899 A KR 20130110899A KR 20130110899 A KR20130110899 A KR 20130110899A KR 20150031557 A KR20150031557 A KR 20150031557A
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functional
salt
fermented
bay salt
weight
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KR20130110899A
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KR101898300B1 (en
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조영동
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조영동
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The present invention relates to a manufacturing method of a functional bay salt using a fermented solution of functional plant materials of natural resources; and to salt manufactured by the method. Specifically, the present invention relates to a manufacturing method of a functional bay salt; and to a functional bay salt manufactured according to the method, wherein the manufacturing method of a functional bay salt comprises the steps of adding raw sugar and mineral water to a functional plant material such as bamboo, bamboo shoots, pine needles, mulberry leaves, Dendropanax morbifera, Artemisa annua, green tea leaves, purple onion, Lentinus edode, Smilax china leaves, etc. to obtain a mixture and firstly fermenting and aging the mixture while supplying oxygen; secondly fermenting and aging the mixture which has firstly been fermented and aged in an earthenware pot to obtain a fermented and aged solution; and adding the fermented and aged solution to bay salt from which bittern has been removed and aging a mixture of the bay salt and the fermented and aged solution. According to the present invention, the method can manufacture a functional fermented bay salt which additionally contains functional ingredients that are useful for the human body and generated in a fermentation process of a plant material or mushroom, while thoroughly preserving pure natural minerals contained in the bay salt. In addition, the functional fermented bay salt has low salinity and also has little salty taste and bitter taste as heavy metals are neutralized; organic matter that is foreign matter is degraded; and chlorine, sulfurous acid, etc. that are toxic substances are made into gases and purified. In addition, polyphenol, saponin, vitamin, various amino acids, etc. that are antioxidant substances are added to natural minerals. Accordingly, the functional fermented bay salt maximizes the flavor of food due to quick enzymatic reaction when used for cooking of food or the like and also maximizes physical vitality, thereby allowing the promotion of health.

Description

천연자원 기능성 물질의 발효숙성액을 이용한 기능성 천일염 제조방법 및 이 방법에 의해 제조된 소금{Manufacturing method of functional sun-dried salt}[0001] The present invention relates to a method for producing functional sodium salt using a fermented aging solution of a natural resource functional material and a salt produced by the method,

본 발명은 천연자원 기능성 식물질의 발효액을 이용한 기능성 천일염 제조방법 및 이 방법에 의해 제조된 소금에 관한 것으로, 구체적으로 대나무, 죽순, 솔잎, 뽕잎, 황칠나무, 개똥쑥, 녹차, 자색양파, 표고버섯, 청미래덩굴잎 등의 기능성 식물재료에 원당 및 광천수를 첨가하여 산소를 공급하면서 1차 발효숙성하고, 옹기에서 2차 발효숙성하여 수득한 발효숙성액을 간수가 제거된 천일염에 첨가하여 숙성하는 기능성 천일염의 제조방법 및 이에 따라 제조된 기능성 천일염에 관한 것이다.
The present invention relates to a method for producing functional sun salt using a fermentation broth of a natural resource-functional plant material and a salt produced by the method, and more particularly, to a method for producing a functional salt of a salt of a natural sunflower such as bamboo, bamboo shoot, pine needles, mulberry leaves, And fermented aged fruit obtained by aging the second fermentation in Onggi while adding oxygen and mineral water to the functional plant material such as Cheongmyeonghwa, And to a functional solar salt prepared thereby.

기존 식품에 다양한 기능성 물질을 적용하여 기능성이 추가되거나 영양성분의 함량 및 풍미가 우수한 식품들이 개발되고 있다. 식생활에서 가장 중요한 조미료인 동시에 체액의 삼투압을 조절해 주고 인체에 필요한 여러 가지 미네랄들의 주요한 공급원의 하나로서 작용하는 소금에도 이러한 기능성 성분을 적용하는 기술이 개발되고 있으며, 이와 관련하여 대한민국 등록특허 제10-0383389호에는 각종 유용 미네랄을 글루콘산염의 형태로 함유하는 기능성 소금의 제조방법이 개시되어 있고, 대한민국 등록특허 제10-0466579호에는 키토산과 천일염을 결합하고 재결정하여 키토산을 함유하는 기능성 소금의 제조방법이 개시되어 있는 등 다양한 시도가 이루어지고 있다.Various functional materials have been applied to existing foods, and functional foods have been added or foods having superior nutritional content and flavor have been developed. Techniques for applying this functional ingredient to salt, which is one of the most important seasoning in the diet and also serves as a main source of various minerals necessary for controlling the osmotic pressure of body fluids and for human body, has been developed. -0383389 discloses a process for producing a functional salt containing various useful minerals in the form of gluconate salt. In Korean Patent No. 10-0466579, chitosan and sodium salt are combined and recrystallized to obtain a functional salt containing chitosan And a variety of attempts have been made.

한편, 천일염은 특유의 쓴맛이 있어, 그대로 먹거나 음식 등에 적용하는데 문제가 있다. 이에 이 천일염을 가공하여 불순물과 쓴맛이 없는 식염으로 제조하는데, 이 과정에서 천일염에 함유되어 있는 미네랄 등의 각종 유익한 성분이 함께 손실되는 문제가 발생한다. 천일염의 미네랄 성분은 인체에 필요한 중요한 성분으로 쓴맛의 개선을 위해 이러한 장점을 잃는다는 것은 큰 손실이 아닐 수 없다.On the other hand, sun-dried salt has a characteristic bitter taste, and there is a problem in eating it or applying it to foods. In this process, the salt is processed to produce impurities and bitter tastes. In this process, various beneficial components such as minerals contained in the salt are lost. The mineral component of the sun salt is an important ingredient for the human body, and losing these advantages for the improvement of bitter taste is a big loss.

위에서 언급한 대부분의 기능성 소금 역시 물에 용해하고 재결정하는 등의 제조과정에서 천일염에 함유된 미네랄 성분의 손실을 피할 수 없게 되므로, 이를 개선할 필요가 있다.Most of the above-mentioned functional salts also need to be improved because the loss of mineral components contained in the sun salt can not be avoided during the manufacturing process such as dissolving in water and recrystallization.

이에 본 발명자는 천일염에 함유되어 있는 각종 미네랄 성분을 잃지 않고 쓴맛이 개선된 소금을 개발하고자 하였으며, 이와 동시에 소금에 기능성 성분을 추가하여 보다 인체에 유익한 기능성 소금을 개발하기 위해 노력하였다.Accordingly, the present inventor has developed a salt having improved bitter taste without losing various minerals contained in the salt, and at the same time, added a functional ingredient to the salt and tried to develop a functional salt beneficial to the human body.

식물체는 피톤치드(phytoncide)와 같이 인체에 유익한 다양한 종류의 성분들을 생산하는 것으로 알려져 있다. 본 발명자는 이러한 식물체로부터 생산되는 유익한 성분을 소금에 부여할 기능성 물질로 적용하고자 하였으며, 또한 이 밖에도 베타글루칸, 레티오닌 등 종류에 따라 역시 다양한 유용성분을 함유하고 있는 버섯도 이용하고자 하였다.Plants are known to produce a variety of ingredients that are beneficial to the human body, such as phytoncide. The present inventor has tried to apply the beneficial ingredient produced from such a plant as a functional material to be imparted to salt, and also to use mushroom which contains various useful ingredients according to the kinds of betaglucan and retinoin.

일반적으로 약초 등의 식물재료의 유용성분을 기능성으로 추가하고자 할 때, 재료를 열수추출하는 방법을 많이 사용한다. 하지만, 열수추출을 하게 되면 온도에 민감한 성분이 파괴 또는 변질될 수 있고, 휘발되어 사라지는 경우도 발생할 수 있다. 그렇다고 저온에서 추출하게 되면 유용성분의 추출이 전혀 이루어지지 않거나 추출효율이 매우 낮은 문제가 발생한다.Generally, when a useful ingredient of a plant material such as a herb is to be added as a functional ingredient, a method of hot water extraction of a material is often used. However, when hot water extraction is performed, the temperature-sensitive component may be destroyed or deteriorated, or may be volatilized and disappear. However, when extracted at low temperature, there is a problem that extraction of useful components is not performed at all or extraction efficiency is extremely low.

본 발명자는 이러한 문제를 해결하기 위하여, 식물재료를 발효하는 방법을 생각하게 되었다. 발효를 하게 되면 고온으로 열처리하지 않더라도 다양한 미생물의 효소 작용에 의해 식물재료의 세포벽이 파괴되거나 약해져 세포 내부의 유용성분들이 용이하게 추출될 수 있으며, 식물재료의 다소 자극적인 향이나 맛 등을 완화시키는 일석이조의 효과를 얻을 수도 있을 것이라 기대하였다.The present inventors have come to conceive of a method for fermenting plant material in order to solve such a problem. If the fermentation is carried out, the cell walls of the plant material are destroyed or weakened by the enzymatic action of various microorganisms, even if the heat treatment is not performed at a high temperature, so that the usable components in the cells can be easily extracted and the fragrance and taste I expected that it would be possible to obtain the effect of one stone.

이에 대나무, 죽순, 솔잎, 뽕잎, 황칠나무, 개똥쑥, 녹차, 자색양파, 표고버섯, 청미래덩굴잎 등의 기능성 식물재료를 특정 조건에서 발효하여 발효액을 수득하고, 이 발효액을 간수가 제거된 천일염에 첨가하여 적정한 조건에서 숙성할 경우, 천일염의 미네랄 성분을 손실없이 그대로 함유하면서 식물재료의 기능성 성분 또한 함유되어 영양가가 매우 우수하고, 맛과 향 등의 풍미가 우수한 천일염을 제조할 수 있음을 확인하고 본 발명을 완성하게 되었다.
A fermentation broth is obtained by fermenting functional plant materials such as bamboo, bamboo shoots, pine needles, mulberry leaves, green tea, green tea, purple onions, shiitake mushrooms and green tea leaves under specific conditions, , It is confirmed that it is possible to produce a sun salt having excellent nutritive value and excellent flavor and flavor by containing the functional ingredient of the plant material while keeping the mineral component of the sun salt in the proper state without loss Thereby completing the present invention.

대한민국 등록특허 제10-0383389호Korean Patent No. 10-0383389 대한민국 등록특허 제10-0466579호Korean Patent No. 10-0466579

따라서 본 발명의 주된 목적은 제조과정 중 천일염의 미네랄 성분의 손실이 없고 식물체나 버섯에 함유된 기능성 성분을 다량 함유하며 풍미가 우수한 천일염의 제조방법 및 이에 따라 제조된 기능성 천일염을 제공하는데 있다.
Accordingly, a main object of the present invention is to provide a method for producing a sun-salt having a high content of functional ingredients contained in plants and mushrooms without loss of the mineral component of the sun-salt during the manufacturing process, and a functional solar salt prepared thereby.

본 발명의 한 양태에 따르면, 본 발명은 a) 대나무(죽간, 竹竿), 죽순, 솔잎, 뽕잎, 황칠나무, 개똥쑥, 녹차(녹차잎), 자색양파, 표고버섯 및 청미래덩굴잎 중에서 선택된 재료 100중량부에 대하여 광천수 200 내지 500중량부를 첨가하고, 10 내지 30브릭스가 되도록 원당을 첨가하여 25 내지 35℃에서 산소를 공급하면서 1 내지 5일간 1차 발효숙성하는 단계; b) 상기 a)단계에서 수득한 1차 발효숙성액을 옹기에 담아 7 ~ 21일간 2차 발효숙성하는 단계; 및 c) 간수를 제거한 천일염 100중량부에 상기 b)단계에서 수득한 2차 발효숙성액 5 내지 15중량부를 첨가하고 옹기에 담아 15일 이상 숙성하는 단계;를 포함하는 기능성 천일염 제조방법을 제공한다.
According to one aspect of the present invention, the present invention provides a method of producing a plant selected from the group consisting of a) bamboo (bamboo shoots), bamboo shoots, pine needles, mulberry leaves, perennials, green tea leaves, green onion, shiitake mushroom, 200 to 500 parts by weight of mineral water is added to 100 parts by weight of the fermentation broth, and the mixture is aged for 1 to 5 days while oxygen is fed at 25 to 35 ° C by adding raw sugar to make 10 to 30 bricks. b) Secondary fermentation aging for 7 to 21 days in an Onggi of the primary fermentation aged solution obtained in step a); And c) adding 5 to 15 parts by weight of the secondary fermentation aged solution obtained in the above step b) to 100 parts by weight of the salt of the sun with the wastewater removed, and aging for more than 15 days in a pot. .

본 발명에서 대나무, 죽순, 솔잎, 뽕잎, 황칠나무, 개똥쑥, 녹차, 자색양파, 표고버섯 및 청미래덩굴잎은 천일염에 적용할 기능성 성분을 제조하기 위한 재료로 사용된다. 솔잎, 뽕잎, 개똥쑥, 녹차, 자색양파, 표고버섯 및 청미래덩굴잎은 구입 또는 채취한 형태 그대로 또는 2 ~ 4등분하여 사용할 수 있으며, 대나무, 죽순, 황칠나무는 5 ~ 30㎝의 크기로 잘라서 사용하는 것이 바람직하다. 각 재료는 물로 세척하여 표면에 묻은 흙이나 먼지 등의 이물질을 제거하고 자연 건조하여 세척과정에서 묻거나 스며든 물기를 제거하고 사용하는 것이 좋다.In the present invention, bamboo, bamboo shoots, pine needles, mulberry leaves, pine needles, green tea, green onion, shiitake mushroom, and blue crab leaves are used as materials for manufacturing functional ingredients to be applied to sun-dried salt. Pine needles, mulberry leaves, green tea, green onion, shiitake mushroom, and blue mushroom leaves can be used either as purchased or in the form of 2 or 4 halves, and bamboo, bamboo shoots, Is preferably used. It is recommended that each material is washed with water to remove foreign matter such as soil or dust attached to the surface, and dried by natural drying.

본 발명에서는 상기 각 기능성 재료의 발효숙성을 위해 원당(원료당, 조당, 설탕의 원료가 되는 정제하지 않은 설탕)과 광천수를 사용한다. 원당과 광천수에는 각종 미네랄 성분이 다량 함유되어 있어, 최종 제조된 기능성 천일염의 영양가를 높일 수 있을 뿐만 아니라 발효숙성 과정을 보다 효율적으로 수행할 수 있도록 한다. 기능성 재료 100중량부에 대하여 원당은 10 내지 30브릭스가 되도록 첨가하고, 광천수는 200 ~ 500중량부로 첨가하는 것이 바람직하며, 보다 바람직하게는 원당은 15 ~ 20브릭스가 되도록 첨가하고 광천수는 250 ~ 350중량부를 첨가하는 것이 좋다. 상기 원당으로 당도를 조절하는 것과 광천수의 사용량은 제조된 기능성 천일염의 풍미를 결정하는데 매우 중요하다. 특히 원당은 발효숙성 등의 과정에서 포도당이나 과당으로 전환되는데 이를 고려한 적정한 당도를 제공하는 것이다.In the present invention, raw sugar (raw sugar, crude sugar, raw sugar for raw sugar) and mineral water are used for the fermentation of each functional material. Since the raw sugar and mineral water contain a large amount of various mineral components, not only the nutritive value of the finally produced functional sodium chloride can be increased, but also the fermentation aging process can be performed more efficiently. Preferably, the raw material is added in an amount of 10 to 30 parts by weight per 100 parts by weight of the functional material, and the mineral water is added in an amount of 200 to 500 parts by weight, more preferably 15 to 20 parts by weight, By weight. The control of the sugar content with the raw sugar and the amount of mineral water used are very important for determining the flavor of the produced functional sun salt. In particular, the raw sugar is converted into glucose or fructose in the course of fermentation and maturation, and it provides a proper sugar content considering this.

본 발명에서 1차 발효숙성 단계는 산소를 공급하면서 이루어진다. 이는 혼합물 중 호기성 미생물의 생장을 용이하게 하기 위한 것으로, 산소공급장치가 설치된 발효조를 이용하여 실시할 수 있다. 산소는 혼합물 100ℓ를 기준으로 시간당 30 ~ 60ℓ를 공급하는 것이 바람직하다. 발효숙성은 산소공급 및 25 ~ 35℃로 온도를 조절하면서 1 내지 5일간 실시하는 것이 바람직하며, 보다 바람직하게는 28 ~ 32℃에서 2 ~ 3일간 실시하는 것이 좋다.In the present invention, the first fermentation aging step is performed while supplying oxygen. This is to facilitate the growth of aerobic microorganisms in the mixture, and can be carried out using a fermenter equipped with an oxygen supply device. The oxygen is preferably supplied in an amount of 30 to 60 L per hour based on 100 L of the mixture. The fermentation is preferably carried out for 1 to 5 days, more preferably at 28 to 32 ° C for 2 to 3 days, while oxygen is supplied and the temperature is controlled at 25 to 35 ° C.

1차 발효숙성하여 수득한 발효숙성액을 옹기에 담아 2차 발효숙성하며, 이때는 별도의 온도조절 없이 상온에서 실시할 수 있다. 옹기는 유리, 철제, 플라스틱 재질의 다른 용기와는 달리 산소가 투과될 수 있어 발효숙성이 보다 효과적으로 이루어질 수 있도록 한다. 옹기를 사용함에 따른 발효숙성 효과를 높이기 위해서는 주기적으로 옹기외부 표면을 잘 닦아주어 옹기 내부에서 발생하는 노폐물이나 외부의 먼지 등으로 인해 산소 투과가 차단되는 것을 방지하는 것이 좋다. 2차 발효숙성은 7 ~ 21일간 실시하는 것이 바람직하다.Primary fermentation The fermentation fermentation solution obtained by the fermentation of the fermented milk is aged by secondary fermentation in an ingot, and can be carried out at room temperature without any temperature control. Unlike other containers made of glass, iron or plastic, Onggi can be permeated with oxygen, so that fermentation can be aged more effectively. In order to enhance the fermentation aging effect by using Onggi, it is preferable to wipe the outer surface of the Onggi periodically so as to prevent the oxygen permeation from being blocked due to the waste matter generated inside the Onggi and external dust. The secondary fermentation is preferably carried out for 7 to 21 days.

1차 및 2차 발효숙성 과정에서 기능성 재료의 유용성분이 주용매인 광천수에 의해 용출되며 호기성 미생물의 작용으로 인해 용출이 더 원활하게 이루어지는 것으로 판단된다. 또한, 이 과정에서 기능성 재료의 성분 중 풍미(맛이나 냄새 등)를 떨어뜨리는 성분이 분해되거나 전환되어 발효숙성액이 너무 자극적이지 않으면서 부드러운 맛과 향을 나타낼 수 있도록 하는 것으로 보인다.In the first and second fermentation process, the soluble fraction of functional material is eluted by the mineral water, which is the main solvent, and the leaching is more smooth due to the action of aerobic microorganisms. Also, in this process, the ingredients that degrade the flavor (taste, odor, etc.) of the ingredients of the functional material are decomposed or converted so that the fermented fermented liquid is not too irritating and can exhibit a mild taste and flavor.

1차 및 2차 발효숙성 과정을 통해 수득한 발효숙성액을 천일염에 첨가 및 숙성하면 최종 기능성 천일염을 완성할 수 있다. 이때 천일염은 간수를 제거하여 사용하는 것이 바람직하다. 천일염을 창고에 오랜기간 저장하거나 원심분리기를 사용하여 간수를 제거할 수 있다. 발효숙성액의 첨가량은 천일염 100중량부를 기준으로 5 내지 15중량부로 첨가하는 것이 바람직하며, 보다 바람직하게는 7 내지 10중량부로 첨가하는 것이 좋다. 2차 발효숙성 과정에서와 같이 천일염의 숙성에도 산소의 투과를 위해 옹기를 사용하는 것이 바람직하며, 15일 이상 숙성하는 것이 좋다.
When the fermented aging solution obtained through the primary and secondary fermentation aging processes is added to and aged in the sun salt, the final functional solar salt can be completed. At this time, it is preferable to use the sunny salt by removing the water. The sun salt can be stored in the warehouse for a long time or it can be removed using a centrifuge. The addition amount of the fermentation aging solution is preferably 5 to 15 parts by weight, more preferably 7 to 10 parts by weight, based on 100 parts by weight of the salt. As in the second fermentation process, it is preferable to use Onggi for the permeation of oxygen even in aging of the salt, and it is better to aged for more than 15 days.

본 발명에 따르면, 천일염에 함유되어 있는 순수 천연미네랄이 잘 보존되면서 식물재료나 버섯의 발효과정에서 생성된 인체에 유익한 기능성 성분이 추가 함유되고, 중금속은 중화되며 불순물인 유기물은 분해되고 독소물질인 염소, 아황산성분 등은 가스로 기화되어 정화됨으로서 저염이면서 짠맛과 쓴맛이 적고 천연미네랄 성분에 항산화물질인 폴리페놀, 사포닌, 비타민, 각종아미노산 등이 더해져 음식 조리 등에 사용할 경우 빠른 효소작용으로 음식의 풍미는 물론 신체활성을 극대화시켜 건강을 증진시킬 수 있는 기능성 발효천일염을 제조할 수 있다.According to the present invention, the pure natural minerals contained in the sun salt are well preserved, and the functional ingredients useful for the human body generated in the fermentation process of the plant material and the mushroom are further contained, the heavy metals are neutralized, the organic substances, which are impurities, are decomposed, Chlorine and sulfurous acid components are purified by being gasified and purified, so they are low salt and have little salty and bitter taste. And polyphenol, saponin, vitamins and various amino acids which are antioxidants are added to natural minerals. Functional fermented mannitol that can maximize physical activity and improve health can be produced.

또한, 본 발명의 발효천일염 제조방법은 발효숙성액을 함유시키는 방법이기 때문에 주로 가열하는 과정을 거치는 기존 죽염 제조방법에 비해 매우 손쉽게 제조할 수 있다는 장점이 있다.
In addition, since the method of producing fermented mannitol in accordance with the present invention is a method of containing a fermentation-aged solution, it is advantageous in that it can be manufactured very easily compared to a conventional bamboo salt manufacturing method which is subjected to a heating process.

도 1은 본 발명 기능성 천일염 제조방법의 일실시예를 나타낸 블록도이다.1 is a block diagram showing an embodiment of a method for producing functional sodium chloride according to the present invention.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

실시예 1. 대나무 발효숙성액 함유 기능성 소금 제조Example 1 Preparation of Functional Salt Containing Bamboo Fermented Aging Liquid

발효숙성액 제조Fermentation aged liquid preparation

대나무를 구입하여 5 ~ 30㎝의 길이로 자른 다음, 깨끗한 물로 세척하고 자연건조시켜 표면에 묻은 물기를 제거하였다.Bamboo was purchased and cut to a length of 5 to 30 cm, washed with clean water, and dried naturally to remove water from the surface.

준비된 대나무 40㎏과 광천수 100 ~ 200ℓ를 발효조에 투입하고, 원당을 첨가하여 혼합물의 당도가 15 ~ 20브릭스가 되도록 하였다. 발효조 내부 온도를 30℃로 하여 48 ~ 72시간 발효숙성 하였으며, 이때 발효조 내부 바닥에 기포발생장치를 설치하여 발효숙성 중 산소가 공급되도록 하였다. 산소는 혼합물 100ℓ를 기준으로 시간당 30 ~ 60ℓ를 공급하였다.40 kg of prepared bamboo and 100 ~ 200 L of mineral water were added to the fermentation tank, and raw sugar was added so that the sugar content of the mixture became 15 ~ 20 Bricks. The fermentation tank was fermented for 48-72 hours at 30 ℃. At this time, a bubble generator was installed on the bottom of the fermenter to supply oxygen during fermentation. Oxygen was supplied 30 to 60 liters per hour based on 100 liters of the mixture.

발효숙성된 혼합물을 200 ~ 600메시(mesh)의 채로 여과하여 100 ~ 200ℓ의 발효숙성액을 수득하였으며, 이를 전통옹기에 담은 다음 옹기의 입구를 한지로 덮고 고무줄로 고정하였다. 상온에서 7 ~ 21일간 발효숙성시켜 대나무 발효숙성액을 제조하였다.
The fermented aged mixture was filtered with 200 to 600 mesh to obtain 100 to 200 liters of fermented aged liquid. The ingot of the Onggi was placed in a traditional Onggi and then covered with a rubber sheet. Fermentation was carried out at room temperature for 7 ~ 21 days to prepare a fermented bamboo fermented solution.

기능성 천일염 제조Functional solar salt manufacturing

국내산 천일염을 창고에 저장 숙성하여 1차로 간수를 제거하였고, 원심분리기를 이용하여 2차로 간수를 제거하였다.Domestic sun salts were stored in a warehouse and matured to remove the wastewater. Primary wastewater was removed using a centrifuge.

간수가 제거된 천일염 60 ~ 80㎏을 혼합기에 투입하고 천일염 중량의 7 ~ 10%에 달하는 대나무 발효숙성액을 첨가하면서 혼합하였다. 천일염과 대나무 발효숙성액의 혼합물을 전통옹기에 담고 15일 이상 숙성시켜 대나무 발효숙성액이 함유된 기능성 천일염을 제조하였다.
60 ~ 80 ㎏ of the salted sea salt were added to the mixer and mixed with 7 ~ 10% of the bamboo fermentation aged solution which is the weight of the salt. A mixture of sun dried salt and bamboo fermentation aged solution was added to traditional Onggi and aged for more than 15 days to produce functional sun salt containing bamboo fermented aged solution.

실시예 2. 황칠나무 발효숙성액 함유 기능성 소금 제조Example 2 Preparation of Functional Salt Containing Aging Solution

상기 실시예 1과 동일한 방법으로 실시하되, 대나무 대신 황칠나무를 사용하여 황칠나무 발효숙성액이 함유된 기능성 천일염을 제조하였다.
The functional silver salt containing the fermented agar-agaric acid was prepared by using the same method as in Example 1, but using instead of bamboo.

실험예 1. 발효숙성액 특성 분석Experimental Example 1. Characterization of Fermented Aging Solution

조선대학교 신현재 교수 연구실에 의뢰하여, 상기 실시예 2에서 제조된 황칠나무 발효숙성액(황칠 A 원액)과 이와는 다르게 사전 열수추출한 것을 발효숙성한 발효숙성액(황칠 B 원액)의 특성을 분석하였다.The characteristics of fermented aged fermented broth (crude Crude A) and fermented fermented broth (crude Crude B broth), which had been fermented and hydrothermally extracted before and after fermentation, were analyzed by Chung Hyun Jae Laboratory of Chosun University.

이때 Positive control(양성대조군)로는 기존에 시판중인 곡류발효효소 제품(상업용 효소)(설탕과 곡류를 1:1의 비율로 혼합하여 발효숙성한 것)과 Sigma papain(파파인)을 사용하였다.
As a positive control, commercially available grape fermentation enzyme products (commercial enzymes) (fermentation aged with sugar and cereal at a ratio of 1: 1) and Sigma papain (papain) were used.

발효숙성액 산도(Fermentation Aging Solution pH ( pHpH ) 측정) Measure

실험방법 : 각 발효숙성액 20㎖와 증류수 80㎖를 혼합(2:8의 비율로 희석)한 총 부피 100㎖의 시료를 3분간 vortex mixer로 혼합한 후 pH 값을 3회 반복 측정하였다.Experimental method: A total volume of 100 ml of a mixture of 20 ml of each fermentation aged solution and 80 ml of distilled water (diluted 2: 8) was mixed with a vortex mixer for 3 minutes and the pH value was measured three times repeatedly.

샘플Sample pHpH 황칠 A 원액Hwangchil A undiluted solution 3.693.69 황칠 B 원액Bulgogi B undiluted solution 3.593.59

발효숙성액은 모두 강한 산성으로 판명되었으며, 기간에 무관하게 유기산 발효가 진행된 것으로 판단된다. 산성이 강한 것으로 판단되어 추후 효소 활성실험은 산성에서 활성을 나타내는 산성 프로테아제와 파파인 활성 측정법을 이용하여 측정하였다.
The fermentation broth was found to be strongly acidic and the organic acid fermentation was considered to have progressed irrespective of the period. The acidity was judged to be strong, and the enzymatic activity test was performed using an acid protease and papain activity measuring method which are active in acidity.

발효숙성액 효소 활성도 측정(SAP)Measurement of fermentation aging enzyme activity (SAP)

발효숙성액 샘플을 3차 증류수에 각각 2 ~ 20배로 희석하고, 희석한 용액 2㎖를 기질용액(casein) 5㎖와 혼합하여 37℃에서 60분간 반응시킨 후 Trichloroacetic acid로 반응을 정지시키고 항온조에서 30분간 침전시켰다. 침전된 용액을 얼음 속에 넣어 냉각 시킨 후 12,000rpm에서 10분간 원심분리하여 285nm에서 흡광도를 측정하였다.The fermented agar solution samples were diluted 2 to 20 times with each of the third distilled water, 2 ml of the diluted solution was mixed with 5 ml of casein solution, and reacted at 37 ° C for 60 minutes. The reaction was stopped with trichloroacetic acid, And precipitated for 30 minutes. The precipitated solution was cooled in ice, centrifuged at 12,000 rpm for 10 minutes, and absorbance was measured at 285 nm.

샘플Sample SAP 1SAP 1 SAP 2SAP 2 평균Average BufferBuffer 0.08650.0865 0.07570.0757 0.08110.0811 WaterWater 0.09550.0955 0.09270.0927 0.09410.0941 황칠 A 원액Hwangchil A undiluted solution 0.83510.8351 0.83510.8351 0.83510.8351 황칠 A 5배 희석Huchil A 5 times diluted 0.73510.7351 0.75310.7531 0.74410.7441 황칠 A 10배 희석Huchil A 10 times diluted 0.37710.3771 0.39480.3948 0.385950.38595 황칠 A 20배 희석Huchil A 20 times diluted 0.26240.2624 0.28790.2879 0.275150.27515 상업용 효소Commercial enzyme 0.62630.6263 0.62650.6265 0.62640.6264

샘플Sample SAP 1SAP 1 SAP 2SAP 2 평균Average BufferBuffer 0.17580.1758 0.17220.1722 0.1740.174 WaterWater 0.08080.0808 0.08310.0831 0.081950.08195 황칠 B 원액Bulgogi B undiluted solution 0.72150.7215 0.72350.7235 0.72250.7225 황칠 B 2배 희석Bulk dilution B 2 times diluted 0.47420.4742 0.46420.4642 0.46920.4692 황칠 B 5배 희석Hwangchil B 5 times diluted 0.29050.2905 0.28750.2875 0.2890.289 황칠 B 10배 희석Yellowish B 10 times diluted 0.15120.1512 0.15270.1527 0.151950.15195 상업용 효소Commercial enzyme 0.6490.649 0.64390.6439 0.646450.64645

발효숙성액 효소 활성도 측정(HUT)Fermentation aging enzyme activity measurement (HUT)

식약청에서 고시한 방법에 따랐으며, 기본적으로 SAP 방법과 동일한 순서로 진행하였다.We followed the method announced by the KFDA and basically proceeded in the same order as SAP method.

샘플Sample HUT 1HUT 1 HUT 2HUT 2 평균Average BufferBuffer 0.16450.1645 0.25070.2507 0.20760.2076 WaterWater 0.18240.1824 0.24320.2432 0.21280.2128 황칠 A 원액Hwangchil A undiluted solution 0.85890.8589 0.85020.8502 0.854550.85455 황칠 A 5배 희석Huchil A 5 times diluted 0.74520.7452 0.73260.7326 0.73890.7389 황칠 A 10배 희석Huchil A 10 times diluted 0.45410.4541 0.50790.5079 0.4810.481 황칠 A 20배 희석Huchil A 20 times diluted 0.50570.5057 0.43480.4348 0.470250.47025 상업용 효소Commercial enzyme 0.83660.8366 0.83390.8339 0.835250.83525

샘플Sample HUT 1HUT 1 HUT 2HUT 2 평균Average BufferBuffer 0.1570.157 0.24170.2417 0.199350.19935 WaterWater 0.19010.1901 0.22520.2252 0.207650.20765 황칠 B 원액Bulgogi B undiluted solution 0.72510.7251 0.70620.7062 0.715650.71565 황칠 B 2배 희석Bulk dilution B 2 times diluted 0.53140.5314 0.51820.5182 0.52480.5248 황칠 B 5배 희석Hwangchil B 5 times diluted 0.35150.3515 0.37950.3795 0.36550.3655 황칠 B 10배 희석Yellowish B 10 times diluted 0.23010.2301 0.23950.2395 0.23480.2348 상업용 효소Commercial enzyme 0.84110.8411 0.84390.8439 0.84250.8425

발효숙성액 효소 활성도 측정(식물성)Measurement of enzymatic activity of fermented fermented milk (vegetable)

각 발효숙성액 샘플을 3차 증류수에 각각 2 ~ 20 배로 희석하고, 희석한 용액 2㎖를 기질용액(casein) 5㎖와 37℃에서 60분간 반응 시킨 후 Trichloroacetic acid 로 반응을 정지시키고 항온조에서 30분간 침전 시켰다. 침전된 용액을 얼음 속에 넣어 냉각 시킨 후 12,000rpm에서 10분간 원심분리하여 285nm에서 흡광도를 측정하였다.Each fermented fermented liquid sample was diluted 2 to 20 times with 3 times distilled water, 2 ml of the diluted solution was reacted with 5 ml of casein solution at 37 ° C for 60 minutes, and the reaction was stopped with trichloroacetic acid. Lt; / RTI > The precipitated solution was cooled in ice, centrifuged at 12,000 rpm for 10 minutes, and absorbance was measured at 285 nm.

샘플Sample Protease 1Protease 1 Protease 2Protease 2 평균Average BufferBuffer 0.14380.1438 0.17410.1741 0.158950.15895 WaterWater 0.11470.1147 0.12560.1256 0.120150.12015 황칠 A 원액Hwangchil A undiluted solution 0.84610.8461 0.83530.8353 0.84070.8407 황칠 A 5배 희석Huchil A 5 times diluted 0.83140.8314 0.83720.8372 0.83430.8343 황칠 A 10배 희석Huchil A 10 times diluted 0.71040.7104 0.71280.7128 0.71160.7116 황칠 A 20배 희석Huchil A 20 times diluted 0.53260.5326 0.53640.5364 0.53450.5345 황칠 A 30배 희석Huchil A 30 times diluted 0.40210.4021 0.3760.376 0.389050.38905 파파인Papain 0.74320.7432 0.73690.7369 0.740050.74005

샘플Sample Protease 1Protease 1 Protease 2Protease 2 평균Average BufferBuffer 0.24970.2497 0.17120.1712 0.210450.21045 WaterWater 0.14210.1421 0.15060.1506 0.146350.14635 황칠 B 원액Bulgogi B undiluted solution 0.84330.8433 0.96990.9699 0.90660.9066 황칠 B 5배 희석Hwangchil B 5 times diluted 0.53360.5336 0.70840.7084 0.6210.621 황칠 B 10배 희석Yellowish B 10 times diluted 0.35280.3528 0.39250.3925 0.372650.37265 황칠 B 20배 희석Huangchil B diluted 20 times 0.25580.2558 0.29870.2987 0.277250.27725 황칠 B 30배 희석Yellowish B 30 times diluted 0.21110.2111 0.23420.2342 0.222650.22265 파파인Papain 0.74270.7427 0.74320.7432 0.742950.74295

발효숙성액 산도(pH) 측정 및 효소 활성도 측정 실험결과Measurement of acidity (pH) of fermented fermented broth and measurement of enzyme activity

각 샘플의 산도(pH) 측정실험에서는 실험 샘플 전체 pH 3.6 ~ 3.7 Level 범위로서 산성의 경향을 보였다. 효소 활성 측정 실험에서는 Protease SAP법, Protease HUT법, 식물성 방법으로 실험을 진행하였는데, 앞의 두 가지 방법에서는 황칠 A가 황칠 B에 비해 높은 활성을 나타내었고, 식물성 Protease의 경우는 황칠 B가 좀더 높은 활성을 나타내었다. 또한 대조군인 Sigma papain 보다는 낮은 효소 활성을 보였으나, 곡류발효효소 제품(3g)과 비교할만한 값(5배에서 2배정도 낮은 값)의 높은 효소 활성을 보여주었다.The acidity (pH) of each sample was in the range of pH 3.6 ~ 3.7 Level. Protease SAP method, Protease HUT method, and vegetable method were used for the enzyme activity measurement. In the above two methods, Huchiril A showed higher activity than Huchiril B and Huchiril B was higher in vegetable protease Activity. In addition, the enzyme activity was lower than that of the control group, Sigma papain, but showed a high enzyme activity comparable to that of the cereal fermentation product (3 g) (5-fold to 2-fold lower value).

이를 종합적으로 판단하면, 본 발명에 따른 발효숙성액이 열수추출하여 발효숙성한 것과 비교하여 유사하거나 대체로 보다 좋은 효소활성을 갖는 것으로 나타났다. 열수추출을 하면 열에 약한 유용성분들이 파괴될 수 있는 반면, 본 발명의 방법에 따르면 가열하는 과정이 없기 때문에 이러한 문제를 개선할 수 있다는 장점이 있다. 이를 감안하면 본 발명의 발효숙성액이 매우 우수한 것임을 알 수 있다.
Judging comprehensively, it was found that the fermented fermented milk according to the present invention had a similar or generally better enzyme activity as compared with fermented fermented milk after hydrothermal extraction. The extraction of hot water may destroy weakly soluble components in the heat, whereas the process of the present invention has the advantage of solving this problem because there is no heating process. In view of this, it can be understood that the fermentation aging solution of the present invention is very excellent.

실험예 2. 기능성 천일염의 관능평가Experimental Example 2. Sensory evaluation of functional solar salt

본 발명의 기능성 천일염(실시예 1) 및 일반천일염(대조군)을 가정 주부 또는 음식점의 요리사(20명, 연령 30 ~ 40대)에게 제공하고, 각각의 향을 평가하도록 하였다. 또한 각각의 천일염을 사용하여 음식을 조리하였을 때 맛을 평가하도록 하였다. 각 천일염을 사용하여 조리한 음식에는 찐옥수수, 생선구이, 깍두기 김치, 겉저리 배추 김치, 무 물김치, 오이 미역 냉채, 팥죽 등이 포함된다.The functional sun salt of the present invention (Example 1) and general sun salt (control group) were provided to cooks (20 persons, ages 30 to 40) of a housewife or a restaurant, and each flavor was evaluated. In addition, the taste was evaluated when the food was cooked using each sun salt. Foods cooked using each salt of the sun include steamed corn, grilled fish, kakdugi kimchi, chopped cabbage kimchi, non-water kimchi, cold oats in Oimima area, and red bean paste.

평가에는 5점 척도법을 사용하였다(1, 아주 좋다; 2, 조금 좋다; 3, 보통이다; 4, 조금 좋지 않다; 5, 아주 좋지 않다).The 5-point scale was used for the evaluation (1, very good; 2, little is good; 3, average; 4, slightly bad;

이의 결과는 표 8과 같다.The results are shown in Table 8.

천일염 향Incense 천일염을 사용하여 조리한 음식의 맛Taste of food cooked with sun salt 실시예Example 대조군Control group 실시예Example 대조군Control group 1One 1One 33 1One 33 22 22 33 1One 33 33 1One 33 22 33 44 22 33 1One 33 55 22 33 22 33 66 44 33 1One 33 77 1One 33 22 33 88 22 33 22 33 99 22 33 33 33 1010 1One 33 22 33 1111 44 33 1One 33 1212 1One 33 22 33 1313 1One 33 22 33 1414 1One 33 1One 33 1515 22 33 22 33 1616 22 33 1One 33 1717 44 33 22 33 1818 1One 33 1One 33 1919 22 33 1One 33 2020 22 33 22 33 합계Sum 3838 6060 3232 6060 평균Average 1.91.9 3.03.0 1.61.6 3.03.0

평가 결과, 일반천일염에 비해 본 발명에 따른 기능성 발효천일염의 향이 좋다는 평가를 받았고, 일반천일염에 비해 본 발명에 따른 기능성 발효천일염을 사용하여 음식을 조리하였을 때, 음식의 맛 또한 우수하다고 평가되었다.As a result of the evaluation, it was evaluated that the flavor of the functional fermented sun salt according to the present invention was better than that of the general sun salt, and the taste of the food was evaluated to be excellent when the food was cooked using the functional fermented sun salt according to the present invention.

특히, 팥죽을 제조할 때 쓴맛을 줄이기 위해 보통은 팥을 끓이고 나서 초벌 물은 버리는데, 실수로 초벌물을 버리지 않고 본 발명의 기능성 천일염을 첨가하여 팥죽을 제조하였을 때, 쓴맛이 중화되고 맛이 상당히 좋아졌다는 평가가 있었다.Particularly, in order to reduce the bitter taste, the red bean paste is usually boiled and then the raw beverage is discarded. When the red bean paste is prepared by adding the functional silver salt of the present invention without throwing away the raw water by mistake, the bitter taste is neutralized, There was an evaluation that it got better.

Claims (2)

a) 대나무(죽간, 竹竿), 죽순, 솔잎, 뽕잎, 황칠나무, 개똥쑥, 녹차(녹차잎), 자색양파, 표고버섯 및 청미래덩굴잎 중에서 선택된 재료 100중량부에 대하여 광천수 200 내지 500중량부를 첨가하고 10 내지 30브릭스가 되도록 원당을 첨가하여, 25 내지 35℃에서 산소를 공급하면서 1 내지 5일간 1차 발효숙성하는 단계;
b) 상기 a)단계에서 수득한 1차 발효숙성액을 옹기에 담아 7 ~ 21일간 2차 발효숙성하는 단계; 및
c) 간수를 제거한 천일염 100중량부에 상기 b)단계에서 수득한 2차 발효숙성액 5 내지 15중량부를 첨가하고 옹기에 담아 15일 이상 숙성하는 단계;를 포함하는 기능성 천일염 제조방법.
a) 200-500 parts by weight of mineral water per 100 parts by weight of a material selected from bamboo (bamboo, bamboo), bamboo shoots, pine needles, mulberry leaves, green tea leaves, green tea leaves, green onions, shiitake mushrooms, Adding raw sugar to make 10 to 30 Bricks, and performing primary fermentation aging for 1 to 5 days while supplying oxygen at 25 to 35 캜;
b) Secondary fermentation aging for 7 to 21 days in an Onggi of the primary fermentation aged solution obtained in step a); And
c) adding 5 to 15 parts by weight of the secondary fermentation aging solution obtained in the above step b) to 100 parts by weight of the salt of the sun with the water removed therefrom, and aging for more than 15 days in a pot.
제 1항에 있어서,
상기 a)단계에서
대나무, 죽순, 솔잎, 뽕잎, 황칠나무, 개똥쑥, 녹차, 자색양파, 표고버섯 및 청미래덩굴잎 중에서 선택된 재료 100중량부에 대하여, 원당 80 내지 120중량부 및 광천수 250 내지 350중량부를 첨가하고, 28 내지 32℃에서 2 내지 3일간 1차 발효숙성하며,
상기 c)단계에서
간수를 제거한 천일염 100중량부에 2차 발효숙성액 7 내지 10중량부를 첨가하는 것을 특징으로 하는 기능성 천일염 제조방법.
The method according to claim 1,
In the step a)
80 to 120 parts by weight of raw material and 250 to 350 parts by weight of mineral water are added to 100 parts by weight of a material selected from bamboo, bamboo shoots, pine needles, mulberry leaves, yellowtailwood, green tea, green onions, shiitake mushrooms, Fermentation at 28 to 32 DEG C for 2 to 3 days,
In step c)
A method for producing functional sodium chloride according to claim 1, wherein 7 to 10 parts by weight of the secondary fermentation aged solution is added to 100 parts by weight of the salt of the salt with the water removed therefrom.
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KR102359483B1 (en) * 2020-11-06 2022-02-08 주식회사 대산 The salt using pine tree's powder for and method thereof

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