KR20160093136A - Manufacturing Method of Salt having natural vegetable component and the curcuma Salt manufactured by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing salt having a natural vegetable component and curcuma salt manufactured by a manufacturing method thereof including: S10 a step in which a washed and sorted vegetable component is fermented and then a liquid extract is acquired through reflow extraction using an extraction solvent; S20 a step in which the liquid extract is turned into powder through filtering, concentration, and freeze-drying; S30 a step in which the powder is diffused in distilled water and then a higher fraction material is acquired by an organic solvent being used; S40 a step in which the higher fraction material is mixed with salt and ultrasonic stimulation is applied so that the fraction material penetrates the salt; S50 a step in which the salt penetrated by the fraction material through the ultrasonic stimulation is subjected to electrostimulation and then is subjected to heating to a high temperature; and S60 a step in which the heated salt is vacuum-dried. According to the present invention, the color and texture of the salt penetrated by the natural vegetable component can become uniform as a whole and the salt and the natural vegetable component are integrated with each other. Accordingly, separation is unlikely even after the passage of time, and thus marketability can be improved, the effect of the vegetable component can be enhanced, and tastes and nutrients can be enhanced.

Description

TECHNICAL FIELD The present invention relates to a method for producing a salt having a natural vegetable ingredient permeated therein and a method for producing the same,

The present invention relates to a method for producing a salt permeated with a natural vegetable ingredient, wherein a natural vegetable ingredient having various effects beneficial to the human body is infiltrated into the inside of the salt crystal by a nano-penetration technique, whereby the color and texture of the salt, And the natural vegetable ingredient which has enhanced the taste and nutrition by taking advantage of the efficacy of the vegetable ingredient. The present invention also relates to a process for producing the same.

In general, salt is also referred to as salt, and the chemical name is sodium chloride (NaCl), which is widely used in industrial fields such as the production of soda (sodium carbonate) in addition to being widely used in everyday life such as seasoning and salting.

Salt sources include rock salt, salt, underground water, and seawater. Two thirds of the world's salt production comes from rock salt.

Salt can be classified into three types: salt, salt, mannitol, remediation, and salt. Among them, salt (sodium chloride 80 ~ 85; Ca 0.2; Mg 0.5 ~ 1.0; SO4 1.0 ~ 8 ~ 12) is a salt produced by introducing seawater into a reservoir and then concentrating the sea water using natural forces such as solar and wind. In Korea, it is produced in the tidal field of the Yellow Sea and the South Sea. Salinity of the salt is generally 90% It has a white color and a translucent color. However, it has a white color characteristic of about 80% in salinity due to the influence of weather conditions in Korea.

Salt generally has sterilization, osmosis and dehydration. Particularly, the salt (salt) in the human body is about 0.9% by weight in the blood of the body, and it is an essential ingredient for maintaining life occupying about 0.1 to 0.5% by weight in sweat, tears, urine discharged to the outside of the body. Specifically, osmotic pressure difference is generated to enable movement of the body fluid. By this action, the oxygen and nutrients in the blood are transferred into the cells, and the waste products generated in the cells are transferred into the blood and discharged to the outside of the body. In addition, the saline in the human body generates a potential difference for signal transmission in neurons, and Cl-, which is an anion produced by dissociation of salt (NaCl), is involved in the production of gastric acid secreted from the blood and the erythrocyte generation mechanism in the blood. Therefore, in the case of salt deficiency, digestive disorders, dizziness, and anemia will appear.

However, excessive intake of salt continuously causes acidification of the blood, leading to elevation of viscosity, resulting in thrombosis, arteriosclerosis, hypertension, and the like. This problem occurs when an excessive amount of salt is consumed. However, when the salt is sufficiently used in the food, the taste of the food tends to become irritating and stimulate the appetite. Therefore, ordinary people are still consuming too much salt, and the frequent problems of hypertension, nephritis, gastritis, gastric cancer, and diabetes caused by them are becoming a serious social problem.

In order to solve these problems and meet the general public's interest in health, there are some attempts to include natural vegetable ingredients in salt such as green tea, garlic, red ginseng, green tea, mushrooms and the like.

However, the manufacturing technology of incorporating the natural vegetable ingredient into the salt so far has been merely to produce the vegetable ingredient by pulverizing and drying and then mixing the salt with the salt at a certain ratio, or by mixing the vegetable ingredient concentrate into the salt water, But it was merely a physical mixture.

Therefore, the salt containing the vegetable ingredient manufactured by the conventional production method is not uniform in whole or in part in color, texture and composition, and the vegetable ingredient is not sufficiently penetrated into the crystal of the salt, There is a problem in that heterogeneity is intensified and commercialization is deteriorated.

Korean Registered Patent: 10 - 0448674 (Date of Notification: September 16, 2004)

Korea Registered Patent: 10 - 0520098 (Notice Date: Oct. 11, 2005)

SUMMARY OF THE INVENTION The present invention has been made to solve the conventional problems,

The object of the present invention is to extract and fractionate a natural vegetable ingredient, to nanoize the ingredient by applying ultrasonic stimulation to the fractionated natural vegetable ingredient, and to electrolyze the salt by electric stimulation to uniformly penetrate the nano ingredient into the salt crystal, The present invention is to provide a method for producing a salt in which a natural vegetable ingredient having uniformity in color and texture as a whole and enhancing the taste and nutrition by taking advantage of the efficacy of a plant ingredient, and a method for producing the same.

According to an aspect of the present invention, there is provided a method for producing a salt into which a natural vegetable ingredient is impregnated, comprising washing and filtering a selected vegetable ingredient, refluxing the same with an extraction solvent to obtain an extract, ; (S20) of filtering and concentrating the extract, lyophilizing and pulverizing the extract; S30, in which the powder is dispersed in distilled water and then a higher fraction is obtained using an organic solvent; Mixing the high-order fraction with salt, and applying ultrasonic stimulation to the fraction to nano-scale it; Step S50 of applying electric stimulation so that the fraction nanoized by the ultrasonic stimulation penetrates into the salt and then heating it to a high temperature; And a step S60 of vacuum drying the heated salt.

After step S60, the step S70 further includes filtering the particles of the vacuum dried salt.

Herein, the step S10 is characterized by refining the washed and selected 700 to 900 g of the vegetable ingredient with 93% to 97%, followed by refluxing twice for 1 hour using ethanol as an extraction solvent.

The powder and the distilled water are mixed in a weight ratio of 3: 7 to disperse the powder in the step S30.

The organic solvent may be one or more selected from the group consisting of hexane, chloroform, ethylacetate, and butanol.

In step S40, the high-order fraction and the salt are mixed at a weight ratio of 4: 6. The ultrasonic stimulation is stimulated for 3 minutes at a frequency of 40000 Hz to 44000 Hz and then stabilized for 2 minutes. .

In the step S50, the electrical stimulation is stimulated for 15 minutes to 25 minutes at 80 to 100 V 60 mA, and the heating is performed at 900 to 1100 degrees for 25 to 35 minutes.

The vacuum drying in step S60 is characterized in that the heated salt is dried in a vacuum evaporator for 7 to 9 hours.

According to another aspect of the present invention, there is provided a method for producing a salt into which a natural vegetable ingredient is impregnated, comprising the steps of: S100 washing and washing the selected turmeric and refluxing with an extraction solvent to obtain an extract; Step S200 of filtering and concentrating the extract, lyophilizing and pulverizing the extract; Dispersing the powder in distilled water, and then obtaining a higher-order fraction using an organic solvent; Mixing the high-order fraction with salt, and applying ultrasonic stimulation to the fraction to nano-scale; Step S500 of applying electrical stimulation to the nanoized fraction to permeate the salt and then heating the nanoized fraction to a high temperature; And S600 drying the heated salt by vacuum drying.

After step S600, the step S700 may further include filtering the particles of the vacuum-dried salt.

The step S100 is characterized in that the fermentation is carried out between 93% and 97% of washed and selected 700g to 900g of turmeric and then refluxed twice for 1 hour using ethanol as an extraction solvent.

In step S300, powder and distilled water are mixed at a weight ratio of 3: 7 to disperse the powder.

The organic solvent may be one or more selected from the group consisting of hexane, chloroform, ethylacetate, and butanol in step S300.

The high-order fraction and the salt are mixed at a weight ratio of 4: 6 in the step S400. The ultrasonic stimulation is stimulated for 3 minutes at a frequency of 40000 Hz to 44000 Hz and stabilized for 2 minutes. do.

In the step S500, the electrical stimulation is stimulated for 15 to 25 minutes at 80 to 100 V 60 mA, and the heating is performed at 900 to 1100 degrees for 25 to 35 minutes.

In the vacuum drying in step S60, the heated salt is placed in a vacuum evaporator and dried for 7 hours to 9 hours.

According to an embodiment of the present invention, a natural vegetable ingredient having various beneficial effects on the human body is extracted and fractionated, and the extracted and fractionated natural vegetable ingredient is subjected to ultrasonic stimulation to nanoize the ingredient, and the electrolytic salt crystals The uniformity of the color and texture of the salt into which the natural vegetable ingredient is infiltrated and the uniformity of the salt and the natural vegetable ingredient are integrated, It is possible to increase the taste and nutrition by utilizing the efficacy.

Particularly, by uniformly penetrating the turmeric component into the inside of the salt crystal by the nano-penetration technique, the color and texture of the turmeric salt are excellent as a whole, and the turmeric component is not separated and outflowed in the course of storing the turmeric salt, It is possible to improve the absorption capacity in the body.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a salt in which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention. FIG.
FIG. 2 (a) is a photograph image showing general sun-salt, FIG. 2 (b) is a photographic image of a simple mixture of turmeric powder and sun-salt, Photographic image of turmeric salt prepared by the manufacturing method.
FIG. 3 is a flow chart showing a method of producing a salt, in which a natural vegetable ingredient turmeric is infiltrated, in a method of producing a salt in which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention.
FIG. 4 is a conceptual diagram illustrating a process in which ultrasonic stimulation and electric stimulation are applied in a method of producing a salt into which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention.
FIG. 5 is an optical microscope photo image of a solar salt used in the production of a salt into which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention. FIG.
6 (a) and 6 (b) are optical microscope photographs of a simple mixture of common turmeric powder and sun-salt, and photographs showing optical microscope photographs of sun-salt in which nanoparticles of turmeric were infiltrated by the nano-penetration technique of the present invention image.
Figs. 7 (a), 7 (b) and 7 (c) are graphs showing the surface of a common galvanized sheet photographed by an electron microscope, the surface of a galvanized sheet obtained by simply mixing a reinforcing powder and the surface of a turmeric salt nano- A photographic image showing the surface.
8 (a), 8 (b), and 8 (c) are cross-sectional views of a general sunlit salt photographed by an electron microscope, a section of a sunlit salt in which a reinforcing powder is simply mixed, and a section of a turmeric salt nano- A photograph image showing a cross section.

These and other objects, features and other advantages of the present invention will become more apparent by describing in detail preferred embodiments of the present invention with reference to the accompanying drawings. Hereinafter, a method for producing a salt into which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings. For purposes of this specification, like reference numerals in the drawings denote like elements unless otherwise indicated.

FIG. 1 is a flowchart showing a method of producing a salt in which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention.

As shown in FIG. 1, the method for producing a salt into which a natural vegetable ingredient of the present invention is infiltrated comprises the steps of: washing and washing the selected natural vegetable ingredient and then fermenting the extract to reflux with an extraction solvent to obtain an extract; Step S30 of obtaining a high-order fraction by using an organic solvent after the powder is dispersed in distilled water, step S40 of mixing the high-order fraction with salt, and applying ultrasonic stimulation so that the fraction is nano-sized , Step S50 of applying an electric stimulus so that the nanoized fraction is permeated into the salt and then heating it to a high temperature, and step S60 of vacuum drying the heated salt. In addition, after step S60, the step S70 may include filtering the particles of the vacuum dried salt.

First, in step S10, ethanol extract is refluxed twice for 1 hour by using ethanol as an extraction solvent after fermenting 700 to 900 g of the vegetable ingredient which has been thoroughly cleaned and selected to be good, from 93% to 97%, and an extract is obtained.

In step S20, the extract obtained in step S10 is filtered by a conventional method, the filtered extract is concentrated by a rotary vacuum concentrator, and the concentrated extract is lyophilized and pulverized.

Next, in step S30, the powder prepared in step S20 and distilled water are mixed at a weight ratio of 3: 7, the powder is dispersed in distilled water, and an organic solvent is added thereto to obtain a higher-order fraction. The organic solvent may be one selected from the group consisting of hexane, chloroform, ethylacetate, and butanol.

In step S40, the high-order fraction obtained in step S30 and the salt are mixed in a weight ratio of 4: 6, and ultrasonic stimulation is applied to the mixture so that the higher-order fraction is nano-sized. Here, the salt is celestial salt, and the ultrasonic stimulation is stimulated for 3 hours by ultrasonic wave of 40000 Hz to 44000 Hz frequency and stabilized for 2 minutes by repeating 12 times for 1 hour.

Next, in step S50, an electric stimulus is applied so that the fraction nanoized by ultrasonic stimulation penetrates into the salt, and then heated to a high temperature. Here, the electric stimulation is stimulated for 15 to 25 minutes at 80 to 100 V 60 mA, and the heating is performed at 900 to 1100 degrees for 25 to 35 minutes.

In step S60, the heated salt in step S50 is placed in a vacuum evaporator and vacuum dried for 7 to 9 hours.

In step S70, the particles of the vacuum-dried salt are filtered to select a predetermined size.

Natural plant ingredients include green tea, garlic, red ginseng, green tea, mushroom, ginger, turmeric and the like. Here, the natural plant ingredient may be any one selected from green tea, garlic, red ginseng, green tea, mushroom, ginger and turmeric, or two or more thereof may be used.

Hereinafter, a method for preparing a salt of turmeric as a method for producing a salt into which a natural vegetable ingredient of the present invention is infiltrated is selected by selecting turmeric among natural vegetable ingredients, and a method for producing the salt thereof will be described in detail.

According to AYURVEDIC, a medicine known as the first medical encyclopedia in India, turmeric has attracted attention in modern medicine because it has a strong anti-inflammatory effect that helps digestive dysfunction and especially inhibits inflammation of the stomach and intestines.

Curcuma longa Linn is a perennial plant classified as the genus Curcuma of the genus Zingiberaceae. It is grown in India, China, Southeast Asia, and is used as edible, medicinal and natural dyes. In one room, ganghwang (薑黄), gulgum (鬱 黄), and turmeric (深 黄) are referred to as the same. According to the previous agreement documents, Ulugum refers to the root of a plant called Curcuma longa, and Turmeric refers to the root stem of a plant called Curcuma aromatica. However, nowadays, the root of the two plants is called ugum, and the root stem is called turmeric.

The turmeric as food is mainly used for curry, and the yellow of curry is due to the curcuminoid component of turmeric. Cucuminoids are collectively referred to as curcumin, bisdemethoxy curcumin, and demethoxy curcumin. Curcumin, which accounts for most of the glucuronides, is contained in about 0.5 to 6% of turmeric.

Recently, cucuminoids and curcumin have been reported to have various physiological effects such as antioxidation, anti-cancer, anti-mutation, anti-inflammation, prevention of dementia, protection of liver function and reduction of cholesterol in various articles and media.

However, in spite of the above-mentioned various effects of curcumin of turmeric, palatability is deteriorated due to a unique off-flavor unique to turmeric.

We intend to prevent the hypertension, nephritis, gastritis, stomach cancer, and diabetes which may occur due to the overdose of salt by penetrating the ingredients of this turmeric into the salt.

FIG. 2 (a) is a photographic image showing a general sun salt used in the method of producing salt permeated with the natural vegetable ingredient of the present invention, (b) is a photograph image of a mixture of turmeric powder and sun salt, 2 is a photographic image of a turmeric salt prepared by a method of producing a salt into which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention. FIG. 3 is a flowchart showing a method of producing a salt in which a natural plant ingredient, turmeric, is infiltrated in a method of producing a salt in which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention.

As shown in FIG. 3, the method of producing salt in which the natural vegetable ingredient of the present invention is permeated is characterized by comprising steps S100 of washing and washing fermented selected sulfuric acid and refluxing with an extraction solvent to obtain an extract, A step S300 of lyophilizing and pulverizing the powder, a step S300 of dispersing the powder in distilled water and obtaining a higher-order fraction by using an organic solvent, a step S400 of mixing the higher-order fraction with salt and applying ultrasonic stimulation to the nano- Step S500 of applying electrical stimulation to the nanoized fraction to permeate the infiltrated salt followed by heating to a high temperature, and step S600 of vacuum drying the heated salt. In addition, the step S600 and subsequent steps may include step S700 of filtering particles of the vacuum dried salt.

First, in step S100, 800 g of turmeric which has been thoroughly cleaned and picked up only by good ones is fermented at 95%, and then refluxed twice for 1 hour using ethanol as an extraction solvent to obtain a turmeric extract.

In step S200, the turmeric extract solution obtained in step S100 is filtered by a conventional method, the filtered turmeric extract solution is concentrated using a rotary vacuum concentrator, and the concentrated turmeric extract solution is lyophilized and pulverized.

In step S300, the powder prepared in step S200 and the distilled water are mixed at a weight ratio of 3: 7, the powder is dispersed in distilled water, and an organic solvent is added thereto to obtain a higher-order fraction. The organic solvent may be one selected from the group consisting of ethanol, hexane, chloroform, ethylacetate, butanol, and aqueous solution. do.

Here, curcumin content was calculated by high performance liquid chromatography (HPLC) in order to analyze the content of curcumin in the fractions of the sulfuric acid fractions fractionated by each organic solvent.

In order to calculate the content of curcumin, a mixture of sulfuric acid powder and distilled water was mixed at a weight ratio of 3: 7 to disperse the sulfuric acid powder in distilled water and then ethanol, hexane, chloroform, ethylacetate, , Butanol and aqueous solution were used for extraction and fractionation. All the extracted and fractionated samples were stored frozen at -18 ° C or lower.

The extracted and fractionated samples were dissolved in methanol at a concentration of 1 mg / ml, respectively, and then filtered with a 0.2 μm nylon filter for HPLC analysis.

At this time, 10 μl of each sample solution was injected at a flow rate of 0.8 ml / min using ODS column (250 × 4.6 mm), column oven temperature 30 °, and 75% methanol as an eluent, And detected at 424 nm in an ultraviolet / visible light detector (UV-Vis detector). Curcumin content of each extract and fraction was calculated on the basis of the peak area of the curcumin standard solution prepared at 100 ppm, and it is shown in Table 1.

             Organic solvent         Curcumin (%)   Ethanol extract            1.80   Hexane fraction            0.34   Chloroform fraction           23.0   Ethylacetate fraction            2.60   Butanol fraction            0.10   Aqueous fraction            0.10

As can be seen from Table 1, the content of curcumin was the highest at 23% when it was fractionated with chloroform, and the content of curcumin was 2.60% when it was fractionated with ethyl acetate. That is, by using chloroform as an organic solvent for the fraction, a high-order fraction having a high curcumin content is obtained.

In step S400, the higher fractions obtained in step S300 and the salt are mixed at a weight ratio of 4: 6. Here, the salt is celestial salt, and the higher order fraction and the salt are mixed for 48 hours.

Then, ultrasonic stimulation is applied to the mixture of the higher order fraction and the salt. The ultrasound stimulation was stimulated for 3 minutes by ultrasonic wave of 42000 Hz frequency and then stabilized for 2 minutes for 12 hours to stimulate for 1 hour. Through this ultrasonic stimulation, the nano-component of the fraction was made and the nano component of the fraction was infiltrated into the salt .

In step S500, an electric stimulus is applied to the fraction to be nanoized by ultrasonic stimulation so as to be more permeated into the salt, followed by heating to a high temperature. Here, the electric stimulation is stimulated for 15 to 25 minutes at 80 to 100 V 60 mA, and the heating is performed at 900 to 1100 degrees for 25 to 35 minutes. Salt (Nacl) is electrolyzed by electric stimulation to Na + Cl-, and the nano component is well penetrated into the electrolytic salt.

As shown in Fig. 4, the higher order fraction is easily broken down into nano-sized through ultrasound stimulation and easily penetrated into the salt crystals which are electrolyzed by the applied electric stimulus.

In step S60, the heated salt in step S50 is placed in a vacuum evaporator and vacuum dried for 7 to 9 hours.

In step S70, the particles of the vacuum-dried salt are filtered and sorted into a predetermined size.

The salt into which the sulfur component penetrated by the above-mentioned production method is shown in the photograph image of FIG. 2 (c). The photographic image of FIG. 2 (c) can easily be visually confirmed that the turbulent sulfur component penetrates evenly into the inside of the salt crystals, as compared with the photographic image of the mixture of the turbulent powder and the solar salt of FIG. 2 (b).

FIG. 5 is an optical microscope image of a salt of a salt used to prepare a salt to which a natural vegetable ingredient is infiltrated according to an embodiment of the present invention. FIG. 6 (a) is an optical microscope photograph of a simple mixture of a common turmeric powder and a salt And FIG. 6 (b) is a photomicrograph of an optical microscope photograph of a sun-salt having penetrated nano-component of turbulence by the nano-penetration technique of the present invention.

6 (a) and 6 (b) on the basis of an optical microscope photograph of the solar salt of FIG. 5 as follows.

In FIG. 6 (a), it can be seen that the turmeric powder does not penetrate into the crystal of the sodium chloride and is buried in the vicinity of the crystal of the sodium chloride. On the other hand, FIG. 6 (b) shows that the turmeric component has successfully penetrated into the crystal of the sodium chloride, and the components of the sea salt and the turmeric component are integrated.

7 (a) is a photographic image showing the surface of a general solar salt which is magnified 30,000 times by an electron microscope, and FIG. 7 (b) is a photograph image showing the surface of the sun salt And FIG. 7 (c) is a photographic image showing the surface of turmeric salt in which the turmeric component is nano-penetrated into the sun salt.

7 (b) and 7 (c) are compared with each other on the basis of an optical microscope photograph of the surface of the salt of the salt shown in FIG. 7 (a) And its surface is not smooth, and it can be seen that it is totally and partially non-homogeneous. On the contrary, FIG. 7 (c) shows that the surface is much smoother than the case of FIG. 7 (b) and the nanoparticles are uniformly coated uniformly on the sodium chloride crystals.

8 (a) is a photographic image showing a section of a general sun-salt photographed by an electron microscope, Fig. 8 (b) is a photographic image showing a section of a sun- (C) is a photographic image showing a cross section of a turmeric salt in which a turmeric component is nano-penetrated into a salt solution.

8 (b) and 8 (c) are compared based on an optical microscope photograph of the section of the sun-salt slice shown in FIG. 8 (a) As shown in FIG. On the other hand, in FIG. 8 (c), it can be seen that the nanoparticles of turbulent components are normally penetrated into the inside of the stannic chloride crystals, and are uniformly distributed inside the stannic chloride crystals.

As described above, the present invention relates to a method for extracting and fractionating a natural vegetable ingredient having various beneficial effects on the human body, nanoizing the ingredients by applying ultrasonic stimulation to the extracted and fractionated natural vegetable ingredients, and electrolyzing the salt with electric stimulation, The uniformity of the color and texture of the salt into which the natural vegetable ingredient is infiltrated, and the salt and the natural vegetable ingredient are united together, the product is not easily separated even after the storage period, and the efficacy of the botanical ingredient The salt can be provided by increasing the taste and nutrition.

Particularly, by uniformly penetrating the turmeric component into the inside of the salt crystal by the nano-penetration technique, the color and texture of the turmeric salt are excellent as a whole, and the turmeric component is not separated and outflowed in the course of storing the turmeric salt, The absorption capacity of the body is improved.

Although the preferred embodiments of the present invention have been described, the present invention is not limited to the specific embodiments described above. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the appended claims, And equivalents may be resorted to as falling within the scope of the invention.

Claims (17)

Washing and filtering the selected vegetable components and then refluxing with an extraction solvent to obtain an extract;
(S20) of filtering and concentrating the extract, lyophilizing and pulverizing the extract;
S30, in which the powder is dispersed in distilled water and then a higher fraction is obtained using an organic solvent;
Mixing the high-order fraction with salt, and applying ultrasonic stimulation to the fraction to nano-scale it;
(S50) of heating the nanosized fraction to a high temperature after applying an electric stimulus so that the nanosized fraction permeates the salt; And
Vacuum drying the heated salt;
Wherein the natural vegetable ingredient is infiltrated. The method according to claim 1,
Wherein the step S60 further comprises a step S70 of filtering the particles of the vacuum dried salt. The method according to claim 1,
Wherein the step (S10) comprises fermenting the washed and selected 700 to 900 g of the vegetable ingredient in 93% to 97%, and then refluxing twice for 1 hour using ethanol as an extraction solvent. ≪ / RTI > The method according to claim 1,
Wherein the powder and the distilled water are mixed in a weight ratio of 3: 7 to disperse the powder in the step S30. The method according to claim 1,
In step S30, the organic solvent is composed of one or more selected from the group consisting of hexane, chloroform, ethylacetate, and butanol. ≪ / RTI > The method according to claim 1,
In step S40, the high-order fraction and the salt are mixed at a weight ratio of 4: 6. The ultrasound stimulation is stimulated for 3 minutes at a frequency of 40000 Hz to 44000 Hz and then stabilized for 2 minutes. Wherein the natural vegetable ingredient is permeated. The method according to claim 1,
Wherein the electric stimulation stimulates the electric stimulation at 80 to 100 V at 60 mA for 15 to 25 minutes and the heating is carried out at 900 to 1100 degrees for 25 to 35 minutes. Gt; The method according to claim 1,
Wherein the vacuum drying in step S60 comprises heating the heated salt in a vacuum evaporator and drying the heated salt for 7 to 9 hours. Washing, and fermenting the selected turmeric and then refluxing with an extraction solvent to obtain an extract;
Step S200 of filtering and concentrating the extract, lyophilizing and pulverizing the extract;
Dispersing the powder in distilled water, and then obtaining a higher-order fraction using an organic solvent;
Mixing the high-order fraction with salt, and applying ultrasonic stimulation to the fraction to nano-scale;
Step S500 of applying electrical stimulation to the nanoized fraction to permeate the salt and then heating the nanoized fraction to a high temperature; And
S600 drying the heated salt by vacuum drying;
Wherein the natural vegetable ingredient is impregnated with the natural vegetable ingredient. 10. The method of claim 9,
Wherein the step (S600) further comprises a step S700 of filtering particles of the vacuum dried salt. 10. The method of claim 9,
Wherein the step (S100) comprises fermenting the washed and selected 700 to 900 g of turmeric to 93 to 97%, and then refluxing twice for 1 hour using ethanol as an extraction solvent. Gt; 10. The method of claim 9,
Wherein the powder and the distilled water are mixed at a weight ratio of 3: 7 in the step S300 to disperse the powder. 10. The method of claim 9,
In step S300, the organic solvent is composed of one or more selected from the group consisting of hexane, chloroform, ethylacetate, and butanol. ≪ / RTI > 10. The method of claim 9,
The high-order fraction and the salt are mixed at a weight ratio of 4: 6 in the step S400. The ultrasonic stimulation is stimulated for 3 minutes at a frequency of 40000 Hz to 44000 Hz and stabilized for 2 minutes. Wherein the natural vegetable ingredient is permeated. 10. The method of claim 9,
Wherein the electric stimulation stimulates the electric stimulation at 80 to 100 V 60 mA for 15 to 25 minutes and the heating is carried out at 900 to 1100 degrees for 25 to 35 minutes in step S500. Gt; 10. The method of claim 9,
Wherein the vacuum drying in step S60 comprises heating the heated salt in a vacuum evaporator and drying the heated salt for 7 hours to 9 hours. 16. A method of producing salt of natural vegetable ingredient according to any one of claims 9 to 16,

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