KR20160107936A

KR20160107936A - process of salt

Info

Publication number: KR20160107936A
Application number: KR1020150031556A
Authority: KR
Inventors: 윤미정
Original assignee: 윤미정
Priority date: 2015-03-06
Filing date: 2015-03-06
Publication date: 2016-09-19

Abstract

The present invention relates to a method for manufacturing estern prickly pear extract-added functional salt and, more particularly, to a method for manufacturing estern prickly pear extract-added functional salt including: a step in which a washed and prepared estern prickly pear cactus stem or fruit is put into an extractor along with purified water, the amount of the purified water being seven to nine times the weight of the estern prickly pear cactus put into the extractor, and then an estern prickly pear cactus extract is acquired by hot water extraction being performed for 10 to 13 hours at a temperature of 90 to 100 degrees Celsius; a step in which sun-dried salt is roasted until a bittern is completely dried, the roasting being performed on wood fire and in a state where the sun-dried salt is not covered in an iron pot, and then roasted salt is acquired by the sun-dried salt being roasted until the salt spatters; and a step in which approximately two-thirds of a raw bamboo barrel is filled with 10 parts by weight of the estern prickly pear cactus extract and 100 parts by weight of the roasted salt, the raw bamboo barrel having an open upper portion, and then the estern prickly pear cactus extract and the roasted salt are dried in a red clay facility maintaining a temperature of 50 to 60 degrees Celsius.

Description

[0001] The present invention relates to a process for preparing a functional salt,

More particularly, the present invention relates to a method for preparing a functional salt added with an extract of Cheonjiyangcho, and more particularly, to a method for producing a functional salt of Cheonjuncheon cactus, Followed by hot water extraction at 90 to 100 ° C for 10 to 13 hours to obtain an extract of Cactus spp. The salt is roasted in a cauldron until the jar is blown off using a firewood without covering, and salt is baked until the salt splashes; And 10 parts by weight of the extract of the cinnabar and cinnabar and 100 parts by weight of the salt thereof were filled in a raw bamboo pot of which the top was opened in an amount of about 2/3 and dried in a loess facilities maintained at 50 to 60 ° C, And a method for producing the salt.

Opuntia cactus (Opuntia humifusa) is the most common type of cactus and plant, called the Opuntioideae cactus (Opuntia genus), whose stem is flat like a palm. Among the cacti of the genus Opuntia, which is native to Korea, it is called a cactus, which grows in Jeju Island.

The cactus is a fleshy, perennial plant. Its stems are fleshy, like a typical cactus, and several places are narrowed like a node. There are many kinds of shapes such as cylindrical shape, ball shape, and elliptical shape, and they are classified according to their shapes. There is a vase in this passage and a vascular bundle near the epidermis. Leaves running on the larvae look like needles and grow up as flesh and fall off. The cotyledon is a shape or triangle in the center of the body, which is a tool with a blade to be used for cutting, and the same flesh quality is different from the husk and the bract (deformed leaves). It is possible to winter at minus 20 ℃. The cactus is similar to the palm of the stem and is also called the palm cactus.

The cranium has excellent antioxidant properties (flavonoid) and excellent ability to remove harmful oxygen. It has excellent resistance to oxidation and inflammation, which is the most important factor of aging and disease, and ability to improve. It is useful for dementia suppression, cerebrovascular system, diabetes and other adult diseases, alcohol metabolism.

The cactus is a native cactus of South Korea. It is classified as one of the few tough plants in the world that survive in cold and freezing temperatures of minus 40 ° C and grow vitality at 50 ° C. Unlike ginseng and wild ginseng, which are shade plants, native cactus absorbs most of solar heat and light,

It is also called ginseng (太蔘). It contains 5% of flavonoids which are effective in anti-aging, antioxidant, anticancer effect, anti-inflammation, anti-virus, anti-blood coagulation, acute hepatitis control and hypertension. .

The cactus contains 48.5% of dietary fiber which helps constipation and intestinal activity. It is higher than that of fruits 0.19 ~ 2.91%, vegetables 0.99 ~ 7.42%, cereals 1.19 ~ 10.35%, vitamin C is 240mg / 100g (2.4% ), Which is 8 times higher than that of aloe (33.2 mg, 0.33%). In addition, minerals, saponins, amino acids and polysaccharides are contained higher than other crops, and calcium, which is a component necessary for constituting teeth / bones of our body, is contained in a large amount. Especially, calcium is 7 times as much as anchovies, It contains three times the highest mackerel fish. In addition, Cheonjunwangcho Cactus protects the human body from diseases and aging, and has a high phenolic compound, which is known to activate cancer cell growth inhibition and various cancer prevention activating cells to repair damaged body tissues during normal metabolism Antioxidant and antimicrobial properties.

The present invention improves the problems of the conventional salt and can be manufactured at a low price because it is simple in manufacturing process. When the prepared salt is ingested, the beneficial minerals contained in the cinnabar and bamboo can be taken at the same time, And it is an object of the present invention to provide a functional salt added with a citrus jujube extract which can obtain a sufficient seasoning effect without adding any chemical seasoning when cooking food.

In the present invention, the stem or fruit of a cyanobacterium prepared by washing is put into an extractor, and purified water of 7 to 9 times of the weight of the cyanophore cactus added to the extractor is added, and then subjected to hot water extraction at 90 to 100 ° C for 10 to 13 hours, Obtaining an extract; The salt is roasted in a cauldron until the jar is blown off using a firewood without covering, and salt is baked until the salt splashes; And 10 parts by weight of the extract of the cinnabar and cinnabar and 100 parts by weight of the salt thereof were filled in a raw bamboo pot of which the top was opened in an amount of about 2/3 and dried in a loess facilities maintained at 50 to 60 ° C, And a method for producing the salt.

The salt of cactus extract prepared according to the present invention increases the protein taste of meat when it is eaten with roast meat. The cactus extract salt prepared according to the present invention is prepared so that the taste and nutrition of the cactus can be more easily ingested and the salty taste of the cactus can be improved and the flavor can be remarkably improved while the health functionalities are doubled. In the case of producing the water of the present invention using purified water, it is possible to provide the water and the nutrient of the cranes that have the unique flavor and nutrition of the cranes, and to provide the health functionalities to satisfy the needs of the modern people. Salt can be produced. The present invention relates to a method for preventing or treating gastrointestinal diseases caused by gastrointestinal disorders.

The method of producing functional salt added with cucurbitaceae extract of the present invention is simple and easy to manufacture because it can be manufactured at low cost. When the prepared salt is consumed, the beneficial minerals contained in the cucurbitaceae and bamboo are consumed at the same time And it can contribute to the prevention of adult diseases. It is possible to obtain a sufficient seasoning effect without adding any chemical seasoning when cooking food.

In the present invention, the stem or fruit of a cyanobacterium prepared by washing is put into an extractor, and purified water of 7 to 9 times of the weight of the cyanophore cactus added to the extractor is added, and then subjected to hot water extraction at 90 to 100 ° C for 10 to 13 hours, Obtaining an extract; The salt is roasted in a cauldron until the jar is blown off using a firewood without covering, and salt is baked until the salt splashes; And 10 parts by weight of the extract of the mulberry seeds and 100 parts by weight of the salt of the salt are filled in a raw bamboo pot of which the top is opened at about 2/3 and dried in a loess facility maintained at 50 to 60 ° C, To a process for producing a functional salt.

The salt of the present invention is further mixed with 5 parts by weight of a water-soluble flaxseed oil powder, wherein the water-soluble flaxseed oil powder is selected from the group consisting of linolenic acid, Eicosapen aenoic acid and docosahexaenoic acid 50 to 70 parts by weight of flaxseed oil; And 30 to 50 parts by weight of an extract of green tea are mixed and heated to 1 to 10 parts by weight with respect to flaxseed and green tea extracts of any one coating selected from glucose, galactose, ribose, maltose, sugar, lactose, starch, glycogen and cellulose To thereby produce water-soluble flaxseed oil powder.

To prepare the functional salt of the present invention, a clean salt such as a sun salt or a purified salt is prepared.

100 g of the cactus in the water is added to 1.8 liters of water, boiled for about 5 minutes, and allowed to stand for a week under 5 ° C until the ingredients are sufficiently concentrated and then filtered to make a pure cactus extract.

Bamboo uses raw bamboo which one side is blocked by nodule. The salt and the cactus extract are mixed at the same weight ratio (1:10) to prepare salt, placed in a heating bath, and then cooled to 50 to 60 ° C. The salt is filled in a raw bamboo container having an open upper part by about 2/3, dried in a loess facility where the temperature is maintained at about 50 to 60 ° C. for about one week to make a salt crystal. At this time, beneficial ingredients of cactus extract, and minerals such as magnesium and calcium contained in raw bamboo are absorbed and dried with salt, and far-infrared ray can be continuously supplied during drying in the loess facilities, thereby improving the functionality of the salt. It can solve the problem of dioxin problem in baked salt.

The salt of the present invention, which is dried in a raw bamboo container, is brownish and has a lump-like shape, and is finely pulverized using a pulverizer and packed in a suitable amount in a container. It is also acceptable to use the bamboo container used for drying salt with the packaging container.

According to the functional salt added with the ciliophary extract of the present invention of the present invention, it is possible to supply a high-grade salt sufficiently added with various mineral components contained in bamboo in a short time without heating at a high temperature such as bamboo salt, , The seasoning effect is high and various minerals provided by bamboo can be taken at the same time.

The water-soluble flaxseed powder used in the present invention is prepared by heating flaxseed at 100 DEG C for 20 minutes to remove moisture from flaxseed, rapidly cooling the suspension, rapidly cooling the flaxseed into an oiling machine, milking the oil at a temperature of 100 DEG C, Filtrating to obtain filtered flaxseed oil, subjecting the filtered flaxseed oil to spontaneous precipitation for 20 days, and recovering the upper layer to produce flaxseed oil in which malodor and cyanide (-CN) toxicity are removed; And green tea extract (50% by weight) were mixed with 50 g of malodorous and cyanide (-CN) toxic flax seed oil and 25 g of water.

The flaxseed powder used in the present invention is prepared by heating flaxseed at 80 to 120 DEG C for 10 to 40 minutes to remove moisture from the flaxseed, rapidly cooling, rapidly cooling the flaxseed into the milking machine, And filtered through 200 mesh to obtain filtered flaxseed oil. The filtered flaxseed oil was spontaneously precipitated for 10 to 20 days, and the upper layer was recovered to obtain refined flaxseed oil. ) Produce toxic flaxseed oil.

The flaxseed powder used in the present invention can remove all moisture from the flaxseed as well as moisture contained in the flaxseed by heating the flaxseed at 80 to 120 DEG C for 10 to 40 minutes. Unflavored flaxseed is odorous like a smell of burnt and it is impossible to use for food because it has cyanide toxicity, and only a small amount is used for medicinal purposes. Unflavored flax seeds contain a foul odor, such as a foul smell, with ingredients other than flax seed oil, and contain cyanide toxicity. However, among the flaxseed components, odor such as smell of sulfur is produced, and the component having cyanide toxicity is a volatile component which can be removed by heating and a chemical molecular weight is small. Therefore, when flaxseed which is not purified is heated at 80 ~ 120 ℃ for 10 ~ 40 minutes, odor such as smell of brine is produced and components with cyanide toxicity can be removed by heating. Also, when the unpurified flaxseed is heated at 80 to 120 DEG C for 10 to 40 minutes, the flaxseed can be rapidly cooled to prevent the flaxseed from being carbonized. The flaxseed powder used in the present invention is prepared by heating flaxseed at 80 to 120 DEG C for 10 to 40 minutes to remove all moisture from the flaxseed to the moisture contained in the flaxseed, The rapidly cooled flaxseed was put into a milking machine and milked at a temperature of 80 to 120 캜 of the milking machine. Then, the milk was filtered at 200 mesh to obtain filtered flaxseed oil. The filtered flaxseed oil was spontaneously precipitated for 10 to 20 days, , It is possible to obtain only the flaxseed oil component, and it can be obtained that the flaxseed component has a smell like the smell of sulfur and is purified to a state in which the component having cyanide toxicity is removed. The flaxseed powder used in the present invention can produce a flaxseed oil in which malodor and cyanide toxicity are completely removed. The flaxseed powder used in the present invention is one in which odor such as rotten egg odor or salty smell is removed and cyanide toxicity is removed in the purification process. The flaxseed powder used in the present invention is free from odor and cyanide toxicity, and thus can be used for edible purposes. The water-soluble flaxseed powder-containing food additive composition used in the present invention does not have a souring effect in the air, and when used as food, it is well digested and has a fragrant smell.

A food additive composition containing a water soluble flaxseed powder in which malodor and cyanide toxicity are removed in order to produce a salt containing a large amount of omega-3 fatty acid has a good flavor and digestion. Therefore, even if stored for a long time, It can have a crunchy taste. In the case of the product produced by using the water-soluble flaxseed powder-containing food additive composition of the present invention, even if stored for a long period of time, it does not cause rancidity in the air, and it can always have a crunchy and crunchy taste and can maintain its original taste. The salt prepared according to the method of the present invention contains a large amount of highly polyunsaturated fatty acids such as DHA and EPA to prevent various adult diseases such as hypertension and heart disease, and can contribute to improvement of the public health and prevention of adult diseases.

Claims

The stem or fruit of the prepared cyanobacterium cactus was washed and added to the extractor. The purified water of 7 ~ 9 times the amount of the cyanophyll cactus added to the extractor was added and then subjected to hot water extraction at 90~100 ° C. for 10~13 hours to obtain a cinnabar extract ;
The salt is roasted in a cauldron until the jar is blown off using a firewood without covering, and salt is baked until the salt splashes; And
10 parts by weight of an extract of a cinnabar and a salt of 100 parts by weight are prepared by filling 2/3 of the raw bamboo containers in an open top and drying in a loess facility maintained at 50 to 60 ° C. &Lt; / RTI >

The method of claim 1, wherein the salt is further mixed with 5 parts by weight of a water-soluble flaxseed oil powder, wherein the water-soluble flaxseed oil powder is selected from linolenic acid, Eicosapen aenoic acid and docosahexa 50 to 70 parts by weight of flaxseed oil containing docosahexaenoic acid; And 30 to 50 parts by weight of an extract of green tea are mixed and heated to 1 to 10 parts by weight with respect to flaxseed and green tea extracts of any one coating selected from glucose, galactose, ribose, maltose, sugar, lactose, starch, glycogen and cellulose Wherein the water-soluble flaxseed oil powder is prepared by coating the water-soluble flaxseed oil with a water-soluble flax seed oil.