KR20160055395A

KR20160055395A - a more sweet taste sugar

Info

Publication number: KR20160055395A
Application number: KR1020140154925A
Authority: KR
Inventors: 이영재
Original assignee: 이영재
Priority date: 2014-11-09
Filing date: 2014-11-09
Publication date: 2016-05-18

Abstract

The present invention relates to sugar of which taste is more increased by adding salt to sugar to add sweet taste to sugar, and increasing the size of salt. Such a method of coating sugar may have a complicated process. In order to solve this problem, a sugar pack which is obtained by packaging the pack after uniformly mixing sugar with salt at a predetermined ratio and filling the mixture in a pack can be manufactured by increasing sizes of salt particles compared to those of sugar particles, thereby enabling the salt particles to be absorbed more late than the sugar particles to improve taste of the sugar pack. A sugar pack according to the present invention is capable of preventing a problem that it is difficult to permeate sugar added later into the food since salt is already contained in the food when adding salt in food earlier than sugar.

Description

{A more sweet taste sugar}

The present invention relates to a sugar which is added with salt and naturally added with sweetness, but has a larger size of salt to further enhance its taste.

Sugar and salt have already been developed. In addition, sugar added with other additives such as ginseng-added sugar is already being designed. The salt-in-sugar was filed by me. Application No. 10-2013-0048974

If you add more salt to sweeten the sweetness is often added to the salt is often forgotten to put a single product is convenient.

When the salt and sugar particles are melted at the same time, the salt has a molecular weight smaller than that of the sugar, so that the salt rapidly penetrates into the inside of the food. Because of this, if you put salt first than sugar, salt will be contained in the inside of the food, making it difficult for the sugar that you put in later to permeate. In addition, the salt has a component that takes the moisture of the foodstuff and makes the structure hard, and when the salt is put in first, the sugar taste does not permeate.

Sugar should be added first to mix with food, but it is often forgotten or annoying. At the same time, even if you put something in the mix, the sugar can not get in first and the taste may fall.

Methods such as coating sugar may complicate the process.

It is possible to sell sugar in a bag by mixing a certain amount of salt.

In this case, in a sugar pack which is packed in a pack in which salt and sugar are uniformly mixed at a certain ratio, the salt particles are larger than the sugar particle size, so that the sugar particles can be absorbed later than the sugar particles to increase the taste.

Sugar packs with sizes greater than two times the salt and less than three times the salt are possible.

Adding salt to sugar can increase the sweetness of sugar naturally and economically. Sugar intake can be reduced, which is beneficial to health.

If the salt particles are larger than the sugar particles, the sugar will melt faster and penetrate into the food to enhance the taste. Salt has a smaller molecular weight than sugar and penetrates rapidly into food. Because of this, if you put salt first than sugar, salt will be contained in the inside of the food, making it difficult for the sugar that you put in later to permeate. In addition, the salt has a component that takes the moisture of the foodstuff and makes the structure hard, and when the salt is put in first, the sugar taste does not permeate. If the size of the salt particles is large, they can be melted later and can be absorbed later.

In addition, when sugar and salt particles are separately used, sugar and salt can be used as they are, which is simpler than a method of forming a single particle or a coating method.

You can sell sugar in a bag by mixing a certain amount of salt. About 1/6 of sugar or about 1/3 of salt can be put. Salt may be about 1 / 5-1 / 10 of sugar. Salt may be 1/5 to 1/30 of sugar. In this case, it is not too squeezed and the effect is not too small. If it is about 1/6, the sweetness of bread can be raised most naturally.

Sugar is a sweet food, so it is essential to use it to sweeten it, and it does not need to buy a sugar-only product.

In a sugar pack packed in a pack of salt and sugar evenly mixed at a constant rate, a sugar pack having a higher salt particle size than the sugar particle size, so that the salt particles are absorbed later than the sugar particles, enhances the taste.

If the salt particles are larger than the sugar particles, the sugar will melt faster and penetrate into the food to enhance the taste. Salt has a smaller molecular weight than sugar and penetrates rapidly into food. Because of this, if you put salt first than sugar, salt will be contained in the inside of the food, making it difficult for the sugar that you put in later to permeate. In addition, the salt has a component that takes the moisture of the food and solidifies the tissue, and when the salt is put in first, the sugar taste does not permeate. If the size of the salt particles is large, they can be melted later and can be absorbed later.

Particles with small grains melt faster as the total surface area is large.

The size can be greater than 1.5 times the salt and less than three times the amount of sugar. If the size is too large, the salt may melt less. The sphere has a volume of 4/3 * Π (pi) * r (radius) ³ and the surface area of the sphere is 4 * Π (pi) * r². When the particle size is two times the same, the total surface area of the smaller particle is twice as high. Also, if the particle size is different by 3 times, if the amount is the same, the total surface area of the smaller particle becomes 3 times higher.

Considering the melting from the surface, it can be seen that the melting speed in particle size is inversely proportional.

Claims

The sugar particles packed in a pack in which the salt is uniformly mixed with the sugar at a predetermined ratio and the salt particles are larger than the sugar particle size so that the salt particles are absorbed later than the sugar particles,

A sugar product according to claim 1, wherein said salt is a sugar product having a salt greater than 1.5 times and less than 3 times the sugar