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

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

[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,

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.

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.

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.

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.

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.

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.

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.

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.

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.

Korean Patent No. 10-0383389 Korean Patent No. 10-0466579

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.

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. .

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.

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.

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.

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.

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.

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.

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.

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.

1 is a block diagram showing an embodiment of a method for producing functional sodium chloride according to the present invention.

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.

Example 1 Preparation of Functional Salt Containing Bamboo Fermented Aging Liquid

Fermentation aged liquid preparation

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.

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.

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.

Functional solar salt manufacturing

Domestic sun salts were stored in a warehouse and matured to remove the wastewater. Primary wastewater was removed using a centrifuge.

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.

Example 2 Preparation of Functional Salt Containing Aging Solution

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.

Experimental Example 1. Characterization of Fermented Aging Solution

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.

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.

Fermentation Aging Solution pH ( pH ) Measure

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.

Sample pH Hwangchil A undiluted solution 3.69 Bulgogi B undiluted solution 3.59

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.

Measurement of fermentation aging enzyme activity (SAP)

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.

Sample SAP 1 SAP 2 Average Buffer 0.0865 0.0757 0.0811 Water 0.0955 0.0927 0.0941 Hwangchil A undiluted solution 0.8351 0.8351 0.8351 Huchil A 5 times diluted 0.7351 0.7531 0.7441 Huchil A 10 times diluted 0.3771 0.3948 0.38595 Huchil A 20 times diluted 0.2624 0.2879 0.27515 Commercial enzyme 0.6263 0.6265 0.6264

Sample SAP 1 SAP 2 Average Buffer 0.1758 0.1722 0.174 Water 0.0808 0.0831 0.08195 Bulgogi B undiluted solution 0.7215 0.7235 0.7225 Bulk dilution B 2 times diluted 0.4742 0.4642 0.4692 Hwangchil B 5 times diluted 0.2905 0.2875 0.289 Yellowish B 10 times diluted 0.1512 0.1527 0.15195 Commercial enzyme 0.649 0.6439 0.64645

Fermentation aging enzyme activity measurement (HUT)

We followed the method announced by the KFDA and basically proceeded in the same order as SAP method.

Sample HUT 1 HUT 2 Average Buffer 0.1645 0.2507 0.2076 Water 0.1824 0.2432 0.2128 Hwangchil A undiluted solution 0.8589 0.8502 0.85455 Huchil A 5 times diluted 0.7452 0.7326 0.7389 Huchil A 10 times diluted 0.4541 0.5079 0.481 Huchil A 20 times diluted 0.5057 0.4348 0.47025 Commercial enzyme 0.8366 0.8339 0.83525

Sample HUT 1 HUT 2 Average Buffer 0.157 0.2417 0.19935 Water 0.1901 0.2252 0.20765 Bulgogi B undiluted solution 0.7251 0.7062 0.71565 Bulk dilution B 2 times diluted 0.5314 0.5182 0.5248 Hwangchil B 5 times diluted 0.3515 0.3795 0.3655 Yellowish B 10 times diluted 0.2301 0.2395 0.2348 Commercial enzyme 0.8411 0.8439 0.8425

Measurement of enzymatic activity of fermented fermented milk (vegetable)

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.

Sample Protease 1 Protease 2 Average Buffer 0.1438 0.1741 0.15895 Water 0.1147 0.1256 0.12015 Hwangchil A undiluted solution 0.8461 0.8353 0.8407 Huchil A 5 times diluted 0.8314 0.8372 0.8343 Huchil A 10 times diluted 0.7104 0.7128 0.7116 Huchil A 20 times diluted 0.5326 0.5364 0.5345 Huchil A 30 times diluted 0.4021 0.376 0.38905 Papain 0.7432 0.7369 0.74005

Sample Protease 1 Protease 2 Average Buffer 0.2497 0.1712 0.21045 Water 0.1421 0.1506 0.14635 Bulgogi B undiluted solution 0.8433 0.9699 0.9066 Hwangchil B 5 times diluted 0.5336 0.7084 0.621 Yellowish B 10 times diluted 0.3528 0.3925 0.37265 Huangchil B diluted 20 times 0.2558 0.2987 0.27725 Yellowish B 30 times diluted 0.2111 0.2342 0.22265 Papain 0.7427 0.7432 0.74295

Measurement of acidity (pH) of fermented fermented broth and measurement of enzyme activity

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).

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.

Experimental Example 2. Sensory evaluation of functional solar salt

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.

The 5-point scale was used for the evaluation (1, very good; 2, little is good; 3, average; 4, slightly bad;

The results are shown in Table 8.

Incense Taste of food cooked with sun salt Example Control group Example Control group One One 3 One 3 2 2 3 One 3 3 One 3 2 3 4 2 3 One 3 5 2 3 2 3 6 4 3 One 3 7 One 3 2 3 8 2 3 2 3 9 2 3 3 3 10 One 3 2 3 11 4 3 One 3 12 One 3 2 3 13 One 3 2 3 14 One 3 One 3 15 2 3 2 3 16 2 3 One 3 17 4 3 2 3 18 One 3 One 3 19 2 3 One 3 20 2 3 2 3 Sum 38 60 32 60 Average 1.9 3.0 1.6 3.0

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.

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) 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. 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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