KR20170026850A - Manufacturing method of roasted salicomia herbaceal salt coated with salicomia herbaceal extract and the roasted salicomia herbaceal salt made by the method - Google Patents
Manufacturing method of roasted salicomia herbaceal salt coated with salicomia herbaceal extract and the roasted salicomia herbaceal salt made by the method Download PDFInfo
- Publication number
- KR20170026850A KR20170026850A KR1020150122348A KR20150122348A KR20170026850A KR 20170026850 A KR20170026850 A KR 20170026850A KR 1020150122348 A KR1020150122348 A KR 1020150122348A KR 20150122348 A KR20150122348 A KR 20150122348A KR 20170026850 A KR20170026850 A KR 20170026850A
- Authority
- KR
- South Korea
- Prior art keywords
- salt
- powder
- roasted
- coating
- green tea
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
Description
The present invention relates to a method for preparing roasted green tea salt coated with green tea extract, more particularly, Pulverizing the roasted sun salt; Preparing a coating liquid by mixing the green tea extract and the edible coating agent; Coating the above-mentioned coating liquid on a salt of a salt of mannitol to prepare a coating powder; Drying and sterilizing the coating powder; And mixing the dried and sterilized coating powders with a green tea powder. The present invention also relates to a method for producing roasted green tea salt.
The antimicrobial salt of the present invention has a synergistic effect on the nutrient without decreasing the saltiness which is the function of the salt and has the effect of deriving the roasting temperature, the coating liquid content and the mixture ratio of the green tea powder showing the optimum preference .
Salt, which is an indispensable ingredient in making food, is a necessary substance for the human body.
The benefits of salt include promotion of metabolism, promotion of digestion, and supply of minerals. These salts can be divided into sun salt and refined salt.
Among these, the best salt is sun-dried salt, and the sun-dried salt is trapped in the tidal flats and is naturally evaporated. Even if one of sunlight, sea water, tidal-flat, and salt is extinguished,
Salt produced between May and August, which is usually not much difference between day and night, is most suitable for edible because saltiness is strong and bitter taste does not occur.
In Korea, the sea salt erosion is mainly composed of reservoir, evaporation and deciduous ground. It opens the water gate at high tide and creates concentrated salt water from the evaporation ground and sends salt crystals to the crystal ground.
If the wind is heavy and the crystal is small, and the temperature is low, the bitter taste or the quality of the salt will be lowered. It is better to pick the salt with a lot of sunshine and low wind.
The salt produced in Korea is alkaline and the salinity is about 88%.
It is mainly used for pickling of vegetables and fish because it contains minerals such as calcium, magnesium, zinc, potassium and iron, and water and it is used for making kimchi and making soy sauce or miso.
Refined salt is a common salt, and the difference between salt and salt is the difference between natural seasoning and chemical seasoning.
Sun-salt, sea water, and tidal flats, which are made with natural conditions, are rich in minerals such as calcium, magnesium, zinc and potassium. However, since purified water is electrolyzed in ion exchange membrane to obtain sodium chloride and remove impurities, Is 99.8% high salt salt not contained.
In other words, sun salt, which is rich in various minerals and relatively low in sodium content, is more beneficial to health than purified salt in which sodium chloride accounts for most of the ingredients.
Recently, in consideration of health, salt and salt such as salt and salt of lemon are mixed with various ingredients.
However, when other ingredients are mixed with salt, salty taste, which is a function of salt, can be reduced, and thus sodium can be overdosed.
Accordingly, the inventors of the present invention have found that salty taste, which is a function of salt, is synergistic in terms of nutrition by producing salted salmon, which is relatively low in sodium content and rich in minerals and salted salmon, The present invention has been made in view of the above.
Salicornia herbacea ( Salicornia herbacea ) used as a material of the present invention is a perennial plant of the honeybee and grows in a salt-rich soil. It grows in a tidal flat where the waters are well-worn and comparatively well-grounded.
Its height is 10 ~ 30cm. The stem is fleshy and has a cylindrical shape. The branches are opposite to each other, and the degenerated scaly leaves are running against each other and the nodes bulge out.
Because green tea grows in a high salt environment, it harbors several beneficial ingredients to adapt to salt stress.
It contains a large amount of minerals such as sodium, calcium, magnesium and iron, and it contains essential amino acids and polysaccharides such as valine, leucine and proline, and it is also rich in enzymes.
The outposts also contain β-cyanidin, choline, tannin, alkaloids (salicornin, saligervin, alkaloids C and D), saponins, betaine, minerals, fibers, amino acids and polysaccharides.
It has the effect of alleviating inflammatory diseases of kidney and bladder, sinusitis, constipation, fibroids, malignant inflammation, arthritis, hypertension, hypotension, back pain, hypertrophy, hemorrhoids, diabetes, thyroiditis, asthma, bronchitis and liver disease, , Diuretics, desquamation, blood purification and immunity enhancement.
Korean Patent Registration No. 10-0464777 discloses a new salt prepared by impregnating a salted plant extract and a preparation method thereof.
However, the above-mentioned prior art is merely a method of mixing the salt and the extract of the salted plant, so that the salt of the produced plant may not be impregnated with the virgin plant of the plant, and there is no process of frying or pulverizing the salt separately. There is a problem that it may be inefficient.
A problem to be solved by the present invention is to provide a method for producing roasted green tea salt coated with green tea extract.
The problem to be solved by the present invention is that the salt has a synergistic effect on nutrition without reducing the salty taste of the salt, and the effect of extracting the roasting temperature, the coating liquid content and the mixture ratio of the green tea powder showing the optimum preference And to provide the salt of Namchecho.
The present invention relates to a method for producing a silver salt, Pulverizing the roasted sun salt; Preparing a coating liquid by mixing the green tea extract and the edible coating agent; And coating the above-mentioned coating liquid on the salt of the salt of the sun to prepare a coating powder; Drying and sterilizing the coating powder; And mixing the dried and sterilized coating powder with a green tea powder. The present invention also provides a process for producing roasted green tea salt.
The salt of Namchecho according to the present invention has an effect of synergy in nutrition without decreasing salty taste which is a function of salt and has an effect of extracting roasting temperature, coating liquid content and blending ratio of green tea powder showing optimum preference We want to solve the technical problem by providing Namchoh salt.
The salt of Namchecho according to the present invention can be prepared by selecting sodium salicylate which is relatively low in sodium content and rich in minerals and salty salty and rich in various nutrients to produce salted salted sea salt, It has synergistic efficacy.
The present invention has the effect of removing the impurities such as harmful substances contained in the sun-salt by using roasted sun-salt and mitigating the bitter taste due to the evaporation of the water, thereby adding the salty taste of the sun-salt.
The artificial marine salt according to the present invention has an effect of widening the surface area in coating by finely pulverizing the salt.
The antimicrobial salt of the present invention has the effect of effectively ingesting the whole components of sun salt and green tea.
The antimicrobial salt according to the present invention has the effect of deriving the roasting temperature, the coating liquid content and the mixture ratio of the green tea powder showing the optimum preference.
FIG. 1 is a flow chart showing a process of a method for producing marine salt water according to the present invention.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
Therefore, the experimental examples and the reference examples described in the present specification are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.
Example
One.
Green tea extract
Coated roasted
Namcheon's salt
Manufacturing method
1-1. Stir fried step
Prepare and roast the untreated coarse salt.
At this time, it is possible to use domestic sun-dried salt produced in a clean area, and a general cauldron can be used as a container for roasting sun-dried salt.
The salt may be roasted at a temperature of 80 to 700 ° C. for 30 to 240 minutes, and the roasting process may be repeated several times.
Preferably, the salt is first roasted at about 100 to 300 ° C for 90 to 120 minutes, and then further roasted at about 400 to 600 ° C for 90 to 120 minutes.
When roasted in such a manner, the impurities such as harmful substances contained in the sun salt are removed and the active ingredient mineral remains. In addition, the bitterness is eased by the evaporation of the jar, and the salty taste of sun salt is added.
1-2. Sun salt
Powdered
step
Powdered roasted salt in a cauldron.
The pulverization of the sun-salt can be carried out using a rotary crusher, a jaw crusher, a roll crusher, a cone crusher, a hammer crusher, an impact crusher, a hammer mill A rod mill, a ball mill, a Raymond mill, a super mill, a roll mill, a pin mill, a jet mill, A conical ball mill or a vibration mill may be used.
The pulverization step may be repeated several times using one apparatus or repeatedly using different apparatuses, preferably one or more times.
The particle size of the powdered sun salt may be from 1 to 100 μm, preferably 80 μm, and may be variously set according to the designed conditions.
1-3. Coating liquid preparation step
A coating liquid to be coated on the powdered sun salt is prepared.
The coating solution may be prepared by mixing 0.01 to 10 parts by weight of the edible coating agent on the basis of 100 parts by weight of the green tea extract, and the amount of the edible coating agent is sufficient to facilitate coating in the step of preparing the coating powder.
At this time, the green tea extract can be used as it is, or it can be concentrated by pulverizing dried green tea plant with a crusher and extracting using extraction method such as hot water extraction and solvent extraction.
Green tea leaves, stems, flowers and roots can be used, and preferably leaves and stems of green tea leaves can be used. After washing and removing impurities, they can be used.
The edible coating agent is a dietary coating agent, which is selected from the group consisting of at least one of caseinate-acetylated monoceride, sucrose, semiperfresh, edible gelatin and ZEIN DP (fatty acid-bound semperfresh) Can be selected and used.
1-4. Coating powder preparation step
The sun-salt powder prepared in the step of pulverizing the salt of the sun-salt is put into a coating apparatus and coated with the coating liquid.
The coating may be carried out in a rotating coating apparatus, and the coating liquid may be sprayed in the form of fine particles from the nozzle of the coating apparatus and coated on the salt of the sun-salt.
At the time of coating, the ratio of the salt and the coating solution may be from 99 to 90%: 1 to 10%, and it is sufficient that the salt of the salt of the salt of the salt is all coated.
1-5. Drying and Sterilization Step
The coating powder having been subjected to the coating powder preparation step may be placed in a hot-air dryer, and then dried at about 40 to 50 ° C for 1 to 3 hours, preferably for 2 hours.
When the primary drying is completed, secondary drying can be performed at about 80 to 90 ° C.
After secondary drying, the coating powder may be sterilized at 80-100 ° C for 15-45 minutes, preferably at 90 ° C for 30 minutes, in order to ensure biological safety against possible contamination.
1-6.
Green tea powder
Mixing step
The dried and sterilized coating powder is mixed with the green tea powder to prepare the green tea salt.
The green tea powder can be prepared by selecting leaves, stems and roots of green tea leaves, and then drying the dried green tea leaves.
In this case, various drying methods such as natural drying, hot air drying, cold air drying, far infrared ray drying, electric drying, freeze drying or microwave drying can be used, but preferably freeze drying can be used. As shown in FIG.
The dried green tea plant may be lyophilized and pulverized to prepare a green tea powder, followed by mixing with the coating powder.
At this time, 10 to 30 parts by weight of green tea powder may be mixed with 70 to 90 parts by weight of the coating powder coated with the green tea extract. Preferably, the green tea powder can be completed by mixing 20 parts by weight of the green tea powder with 80 parts by weight of the coating powder.
Freeze-drying is a method of freezing and drying a greenhouse containing a large amount of water and sublimating the ice to remove water to obtain greenhouse gypsum. Since no heat is used, there is little change in components contained in green tea, And aroma and taste are preserved.
Reference Example
1. According to roasting temperature of sun salt
Namcheon's salt
Preference research
1) Preference survey process
If you fry the sun salt, the bitter taste is evaporated and the bitterness is eased and the salty taste of the sun salt is added.
Therefore, in order to investigate the change of flavor of Salviae miltiorrhizae (Salvia miltiorrhizae) according to the roasting temperature in the frying step of the salt of the present invention, the preference was examined and 20 adults were used.
The salt used in the evaluation was roasted at 100 ~ 300 ℃ for the first roast and 400 ~ 600 ℃ for the second roast.
The 7 - point scale was used for the evaluation, and the higher the score, the higher the preference.
2) Preference survey results
Table 1 below shows the results of the preference survey to determine the changes in the flavor of Salvia miltiorrhizae according to the roasting temperature of the sun-dried salt.
As a result of the investigation, the preference for green tea salt was highest when the temperature was 200 ℃ for the first roasting and 500 ℃ for the second roasting.
When the temperature was too low, it was considered that the preference was low because of the relatively high amount of residual water.
Reference Example
2. According to the coating of the sun-salt powder
Namcheon's salt
Preference research
1) Preference survey process
In order to investigate the changes of saltiness of Salvia miltiorrhiza var.
The 7 - point scale was used for the evaluation, and the higher the score, the higher the preference.
2) Preference survey results
Table 2 below shows the results of the preference survey to determine the change in the taste of Salvia miltiorrhizae according to the coating of the salt of the sun-dried salt.
As a result of the investigation, the preference for coating with the coating liquid was higher than that of the uncoated mannitol powder, and the highest preference was obtained when 90% of the mannitol powder was coated with 10% of the coating liquid.
It is considered that the coating of sun - salt powder affects the preference of the saltiness of Nam - il salt because of the smoothness and softness of the surface.
Reference Example
3.
Green tea powder
Depending on the content
Namcheon's salt
Preference research
1) Preference survey process
As the taste of the green tea shows a salty taste, the preference of the green tea salt produced according to the content of the green tea powder may be changed.
Therefore, to investigate the changes in the taste of Salvia miltiorrhizae according to the content of green tea powder in the mixing step of the green tea powder of the present invention, the preference was examined and 20 adults were used.
The 7 - point scale was used for the evaluation, and the higher the score, the higher the preference.
2) Preference survey results
Table 3 below shows the results of the preference survey to determine the change in the taste of the Salvia miltiorrhizae according to the content of the green tea powder.
As a result of the study, the preference of green tea salt mixed with 80% of coating powder and 20% of green tea powder was the highest.
When the amount of green tea powder is small, the taste of sun salty salt is too strong to feel too bitter or bitter, and when the amount of green tea powder is large, the taste of salted green tea powder may affect the preference of the taste of green tea .
Claims (5)
Pulverizing the roasted sun salt;
Preparing a coating liquid by mixing the green tea extract and the edible coating agent;
Coating the above-mentioned coating liquid on a salt of a salt of mannitol to prepare a coating powder;
Drying and sterilizing the coating powder; And
And mixing the dried and sterilized coating powder with a green tea powder.
In the roasting step,
Wherein the salt is first roasted at 100 to 300 ° C for 90 to 120 minutes and then roasted at 400 to 600 ° C for 90 to 120 minutes.
In the step of preparing the coating powder,
Wherein the ratio of the salt of the sun-salt and the coating liquid is 99 to 90% by weight: 1 to 10% by weight.
In mixing the green tea powder,
Wherein the ratio of the coating powder to the green tea powder is 90 to 70% by weight: 10 to 30% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150122348A KR101761551B1 (en) | 2015-08-31 | 2015-08-31 | Manufacturing method of roasted salicomia herbaceal salt coated with salicomia herbaceal extract and the roasted salicomia herbaceal salt made by the method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150122348A KR101761551B1 (en) | 2015-08-31 | 2015-08-31 | Manufacturing method of roasted salicomia herbaceal salt coated with salicomia herbaceal extract and the roasted salicomia herbaceal salt made by the method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170026850A true KR20170026850A (en) | 2017-03-09 |
| KR101761551B1 KR101761551B1 (en) | 2017-07-27 |
Family
ID=58402491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150122348A KR101761551B1 (en) | 2015-08-31 | 2015-08-31 | Manufacturing method of roasted salicomia herbaceal salt coated with salicomia herbaceal extract and the roasted salicomia herbaceal salt made by the method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101761551B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190016688A (en) | 2017-08-09 | 2019-02-19 | 최미경 | Composition for improvement and prevention of gastroesophageal reflux disease and method for preparing the same |
| KR20210048792A (en) | 2019-10-24 | 2021-05-04 | 정주희 | Manufcturing method of salt coated fermented seafood and seasoning for substituting msg using the same |
| KR102398765B1 (en) * | 2021-10-27 | 2022-05-18 | 주식회사 보삼바이오산업 | Manufacturing method of immune salt containing Saliconia herbacea Extract |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100464777B1 (en) | 2001-07-19 | 2005-01-05 | 주식회사 쏠트랜드 | Novel Salt Impregnated with Concentrated Extract of Halophilous Plant and Method for Preparing the Same |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100850318B1 (en) * | 2007-05-21 | 2008-08-04 | (주)금강참옻 | Salt comprising lacquer |
-
2015
- 2015-08-31 KR KR1020150122348A patent/KR101761551B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100464777B1 (en) | 2001-07-19 | 2005-01-05 | 주식회사 쏠트랜드 | Novel Salt Impregnated with Concentrated Extract of Halophilous Plant and Method for Preparing the Same |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190016688A (en) | 2017-08-09 | 2019-02-19 | 최미경 | Composition for improvement and prevention of gastroesophageal reflux disease and method for preparing the same |
| KR20210048792A (en) | 2019-10-24 | 2021-05-04 | 정주희 | Manufcturing method of salt coated fermented seafood and seasoning for substituting msg using the same |
| KR20220024327A (en) | 2019-10-24 | 2022-03-03 | 정주희 | Manufcturing method of salt coated fermented seafood and seasoning for substituting msg using the same |
| KR102398765B1 (en) * | 2021-10-27 | 2022-05-18 | 주식회사 보삼바이오산업 | Manufacturing method of immune salt containing Saliconia herbacea Extract |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101761551B1 (en) | 2017-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101616688B1 (en) | Manufacturing method of functional foods from grub | |
| KR101013533B1 (en) | Salt aged with black garlic and method of manufacturing the same | |
| JP6034410B2 (en) | Method for producing low sodium, low chlorine, high potassium kimchi using wild grass and kimchi by the same | |
| CN103271190B (en) | Chrysanthemum tea granule with matcha flavor, and preparation method of same | |
| KR101761551B1 (en) | Manufacturing method of roasted salicomia herbaceal salt coated with salicomia herbaceal extract and the roasted salicomia herbaceal salt made by the method | |
| KR101016751B1 (en) | Manufacturing method of salt using sea tangle | |
| KR100850318B1 (en) | Salt comprising lacquer | |
| KR101047569B1 (en) | Preparation method of purpura fish using suicide | |
| KR101478784B1 (en) | Manufacturing method of functional salt using chamaecyparis obtusa | |
| KR101955770B1 (en) | a functional kimchi making method and the kimch using thereof | |
| CN108669492A (en) | A kind of processing method and purposes of freeze-drying Wolfberry powder | |
| KR20170013528A (en) | The method of making a graviola loach soup | |
| KR101887860B1 (en) | The salicomia herbaceal salt containing fermented salicomia herbaceal using salt-tolerant microorganism and manufacturing method of the same | |
| KR101704750B1 (en) | A method of preparing glasswort salt using solar salt and an glasswort | |
| CN104082453A (en) | Honey fruit tea powder and processing method thereof | |
| KR101652897B1 (en) | manufacturing method of mugwort powder | |
| KR20090129765A (en) | Mineral fortified salt and manufacturing method thereof | |
| KR101849015B1 (en) | Method for manufacturing functional salt using umpolished rice | |
| KR102022677B1 (en) | Manufacturing method of natural low salt source | |
| KR102142599B1 (en) | Method for producing reduced sodium salt and reduced sodium salt produced by the same | |
| CN104082444A (en) | Summer heat relieving honey milk tea powder and processing method thereof | |
| KR101535214B1 (en) | Tea containing kelp, ancient rice and unpolished rice and method manufacturing mehtod thereof | |
| KR102662891B1 (en) | Salt processing method using sea cucumber hot water extract | |
| KR20120095524A (en) | Manufacturing method of functional sun-dried salt | |
| KR102558720B1 (en) | Functional salt containing oyster extracts and capsosiphon fulvescens |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |