KR20170037272A - Acacia Fermentation Salt - Google Patents
Acacia Fermentation Salt Download PDFInfo
- Publication number
- KR20170037272A KR20170037272A KR1020150136644A KR20150136644A KR20170037272A KR 20170037272 A KR20170037272 A KR 20170037272A KR 1020150136644 A KR1020150136644 A KR 1020150136644A KR 20150136644 A KR20150136644 A KR 20150136644A KR 20170037272 A KR20170037272 A KR 20170037272A
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- South Korea
- Prior art keywords
- salt
- acacia
- acacia flower
- fermentation
- flower
- Prior art date
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
Description
The present invention relates to a process for producing an acacia flower fermentation salt which has a lower sodium chloride content than that of the conventional salt while retaining a salty taste and has an added acacia flavor to eliminate fishy smell and odor, and to an acacia flower fermentation salt produced thereby.
It is also called salt and salt. The taste of salt represents the salty taste in the four flavors of the taste and is used as the main seasoning. It is also used to extend the shelf life of foods.
The physiological aspects of salt are indispensable to animals, and salt is present in body fluids and plays an important role in maintaining osmotic pressure. Salt of sodium is combined with carbonic acid in the body to become bicarbonate, maintains the alkalinity of blood or other body fluids, and also becomes alkaline digestive fluid component such as bile, interest, and intestinal fluid.
If the intake of salt is insufficient, in short term, the secretion of digestive juice becomes insufficient and an appetite decline occurs. In the long term, general anxiety, boredom, fatigue and mental anxiety appear. In addition, if sweat is poured in a large amount and the salt is suddenly lost, dizziness, insomnia, unconscious turbidity, and loss of ability, such as physical and mental loss of function, occur.
However, excessive intake of salt may lower insulin sensitivity and lead to diabetes, and it is likely to be exposed to adult diseases such as hypertension and metabolic syndrome.
The World Health Organization recommends a daily intake of sodium of 2000 mg, and the average sodium intake in Korea is more than twice that recommended. This is because the storage method of Korean food is mainly by salting method and there are many traditional foods containing a large amount of salt. Therefore, there is a growing need for the development of low-salt salt which has a low content of sodium chloride.
Recently, due to such necessity, various kinds of salt products have been developed and sold. However, there has been a problem in that the sodium salts in the above products are reduced as well as the salty taste of salt. Recently, the Japanese Patent Laid-Open No. 10-2015-0006209 has a lower salinity value but a limitation of the salty taste of the salt. In addition, in the patent application 10-2010-0104204, the herb leaf is merely applied to the salt in the form of leaching, so that the content of sodium chloride is not reduced. Therefore, there was still a problem of reducing the sodium chloride content while maintaining the salty taste of the salt.
Therefore, there is a need for a new method to solve such a problem.
SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for producing a fermented salt rich in minerals and having a low sodium chloride content while maintaining salty taste of existing salt using fermentation of acacia flowers.
It is another object of the present invention to provide a fermented salt produced by the above production method.
In order to accomplish the above object, the present invention provides a method for producing an acacia flower, comprising the steps of: (a) obtaining an acacia flower raw material by removing the stem portion from an acacia flower; (b) a washing step of washing and drying the acacia flower material obtained through the separation step; (c) a mixing step of mixing the acacia flower material and the sun salt obtained through the washing step; (d) a fermentation step of fermenting the acacia flower material and the salt of the sunflower mixed by the mixing step; (e) removing the acacia flower raw material after the fermentation step, and (f) drying the fermented salt produced by the removing step.
More specifically, in the step (a), the acacia flower is also referred to as disintegration. Acacia flowers contain biotin, diorobin, rhamnolobin, acacinin, chemperol, quercetin and its glycosides and acacin components, including the main component, robinin. There are acacetin and apigenin in the acacia calyx with the above ingredients. Acacia petals include tannin, acacetin and its glycosides acacin and acacetin-trioside.
Robinin, a major component of acacia flowers, is known to have efficacy for diuretic action, low-grade incineration, chronic and acute nephritis, kidney sclerosis, kidney disease, cystitis, cough, bronchial asthma and irregular uterine bleeding. In particular, according to clinical studies on the efficacy of the above-mentioned rovinin, dosing (150 mg once a day, 3 times a day, 20 days a day) or injection (1 to 2 times a day, 20 days at a time) to a patient suffering from a kidney salt and a scleroderma The blood pressure returned to normal and the effect of swelling was confirmed. Due to this effect, tablets and injections using the above-mentioned Robinin have been used in the medical field.
In addition, the amount of rovinin is the lowest in the bud stage, and gradually increases as the weight of the acacia flower gradually increases until the flower blooms and blooms. Therefore, it is preferable that the acacia flowers are collected between the time when the petals are full and the time when the petals are dropped.
Also, the above-mentioned rovinin is contained in a lot of petal, stamen, pistil, and calyx part among the components of the above-mentioned acacia flower. Therefore, it is preferable to use the petal of the acacia flower, the stamen, the pistil, and the calyx part as a raw material of the above-mentioned acacia flower.
In step (b), the acacia flower material should be completely dried. The day 1 to day 2 usually indicates the period of time when the seed plant is completely dried, but is not necessarily limited thereto.
In the step (c), the weight ratio of the acacia flower raw material to the sun salt is important in determining the degree of salty taste of salt and determining an ideal ratio between the rovinin ingredient and the texture. The acacia flower material and the salt of the sunk salt are mixed in a ratio of 1: 2 (acacia flower raw material: sun salt) to 1: 3 (acacia flower raw material: 2.8 (acacia flower raw material: sun salt), more preferably from 1: 2.4 to 1: 2.6 (acacia flower raw material: sun salt).
The sea salt refers to unprocessed salt made by concentrating seawater by introducing seawater or seawater into a reservoir or a salt tank, and then evaporating water using natural forces such as wind and sunlight, and has thick and translucent hexagonal crystals. The salt of the sun is rich in many minerals such as calcium, magnesium, zinc, potassium and iron, and is also called mineral salt.
In the step (d), the acacia flower material and the salt of the present invention may be sealed and fermented. At this time, the fermentation period is 60 days to 100 days, preferably 70 days to 90 days, more preferably 80 days, and the fermentation temperature is 5 ° C to 15 ° C, preferably 10 ° C.
In step (e), the acacia flower material may be removed by various methods such as mechanical or manual operations.
In the step (f), it may be dried at 100 ° C to 110 ° C for 2 hours to 3 hours. This is an artificial drying method using a drying facility, but not limited thereto, and all the methods useful for drying including natural drying can be used.
According to another aspect of the present invention, there is provided an acacia flower fermentation salt according to the present invention.
The acacia flower fermentation salt according to the present invention is effective for prevention and improvement of various adult diseases due to its low content of sodium chloride, which is a main component of salt, and is rich in minerals, which is beneficial to health. In addition, the above-mentioned acacia flower fermentation salt has an advantage of being used as a seasoning which is a function of salt as a main feature since acacia flavor is added while keeping the salty taste, and the smell of fish can be removed.
1 is a schematic view showing a process for producing an acacia flower fermentation salt according to an embodiment of the present invention.
Fig. 2 is photographs showing petals of acacia flowers, stamens, pistil, and calyx portions according to one embodiment of the present invention.
3 is a photograph showing an acacia flower material and a sun salt according to an embodiment of the present invention.
4 is a photograph of a fermentation process according to an embodiment of the present invention.
5 is a photograph of an acacia flower fermentation salt prepared according to an embodiment of the present invention.
Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, the following examples are provided to aid understanding of the present invention and can be modified in other ways or forms, and the scope of the present invention is not limited by the following examples.
Example: Preparation of acacia flower fermentation salt
The acacia flower fermentation salt of the present invention was prepared by the following method.
In the obtaining step, acacia flowers were collected and stem portions were removed to obtain petals, acacia, pistil, and calyx portions of acacia flowers containing the most abundant robynin as the main component of the acacia flowers. Acacia flowers were also collected between the time when the petals of the acacia flowers were full and the time when the petals were falling to obtain the richness of the robeinin components. In the washing step, the acacia flower material obtained through the separation step was washed and dried. The most desiccated state is most preferred, but taking into account the temporal and commercial factors, naturally dried for 2 days until the moisture content is less than 20% (w / w) of the moisture content before drying. In the mixing step, the acacia flower material and the sun salt obtained through the washing step were mixed at a ratio of 1: 2.5 based on the weight ratio. In the fermentation step, the acacia flower material and the salt of the sunflower mixed by the mixing step were sealed and fermented at 10 DEG C for 80 days. In the removing step, the acacia flower raw material was removed after the fermentation step, and in the drying step, the fermented salt produced by the removing step was dried at 100 ° C for 3 hours to prepare an acacia flower fermentation salt.
Example: Preparation of acacia flower fermentation salt
The acacia flower fermentation salt of the present invention was prepared by the following method.
In the obtaining step, acacia flowers were collected and stem portions were removed to obtain petals, acacia, pistil, and calyx portions of acacia flowers containing the most abundant robynin as the main component of the acacia flowers. Acacia flowers were collected between the time when the petals of the acacia flowers were full and the time when the petals were falling to obtain the richness of the robeinin components.
In the washing step, the acacia flower material obtained through the separation step was washed and dried. The most desiccated state is most preferred, but taking into account the temporal and commercial factors, naturally dried for 2 days until the moisture content is less than 20% (w / w) of the moisture content before drying. In the mixing step, the acacia flower material and the sun salt obtained through the washing step were mixed at a ratio of 1: 2.5 based on the weight ratio. In the fermentation step, the acacia flower material and the salt of the sunflower mixed by the mixing step were sealed and fermented at 10 DEG C for 80 days. In the removing step, the acacia flower raw material was removed after the fermentation step, and in the drying step, the fermented salt produced by the removing step was dried at 100 ° C for 3 hours to prepare an acacia flower fermentation salt.
Experimental Example: Identification of Optimum Condition
In order to confirm the optimum condition of the acacia flower fermentation salt of the present invention, the following experiment was conducted.
In the step of mixing the acacia flower material and the salt, the quality of the final product according to the mixing ratio was confirmed. When the ratio of the salt of the acacia flower material and the salt of the sunk salt is higher than 1: 3 (acacia flower: salt) and 1: 2 (acacia flower: salt) based on the weight ratio, The color and aroma of the acacia flowers were measured too weakly or strongly. Therefore, in the mixing step, it was judged that mixing of the acacia flower material and the salt of the salt in a ratio of 1: 2 to 3 based on the weight ratio was critical.
Thus, the acacia flower material and the salt of the above-mentioned sunk salt were separately prepared by 1: 2 (acacia flower: salt), 1: 2.5 (acacia flower: salt) and 1: 3 (acacia flower: salt) The color, flavor, taste, and overall preference of salt were measured and expressed as an index. The test method was 20 panelists with more than three years of sensory experience in the food-related field, and the sensory evaluation was carried out to determine the 9-point scale (the score was 9 as the score increased).
- color, flavor, taste and general taste: 1 point = very poor, 9 points = very good
(Acacia flower: salt)
(Acacia flower: salt)
(Acacia flower: salt)
As shown in Table 1, the experimental example in which the acacia flower material and the salt of the sunray were mixed at a weight ratio of 1: 2.5 was measured to be the best in all the sensory properties. More specifically, the acacia flower fermentation salt obtained by mixing the acacia flower raw material and the sun salt at a weight ratio of 1: 3 did not show acacia flavor and fresh texture was not observed. It was also confirmed that the acacia flower fermentation salt mixed at a weight ratio of 1: 2 drastically decreased the saltiness peculiar to the salt. It was confirmed that the weight ratio of 1: 2.5 was the most excellent even in the general preference. Therefore, it was confirmed that mixing the acacia flower material and the salt of the sun salt in a weight ratio of 1: 2.5 in terms of sensory properties is the most preferable.
The optimal fermentation conditions in the fermentation step are that when the fermentation temperature exceeds 15 ° C, the taste of the acacia flower fermentation salt remains intensely, and when the temperature is less than 5 ° C, the coloring characteristic of the acacia flower is left intact in the acacia flower fermentation salt appear. Therefore, it was confirmed that fermentation at 10 캜 is preferable. The fermentation period should be determined in consideration of the relationship with the fermentation temperature. The fermentation temperature generally controlled in the fermentation facility is 5 to 15 ° C. Among them, the optimum product characteristics are shown at 10 ° C. Therefore, when considering the production period and production yield and salt production amount, the fermentation temperature is preferably 60 to 100 days Was found to be optimal for 70 days to 90 days, more preferably 80 days.
In the drying step, it is necessary to dry the fermentation salt within a short time to prevent the fermentation from progressing in order to prevent further fermentation more than necessary. Thus, it is dried at a temperature of 100 DEG C or higher at which the liquid evaporates. However, if the temperature exceeds 110 ° C, there is a problem that a portion of the product deteriorates due to leaving the taste of the acacia flower fermentation salt. Therefore, the acacia flower fermentation salt is completely dried by drying at 100 ° C to 110 ° C for 2 hours to 3 hours.
Sensory test
The acacia juice salt prepared according to the above example was prepared by spraying the remaining juice of the fermented salt of acacia flowers and acacia flowers with the remaining petals, the pistil, the pistil, and the calyx, ) And the saltiness, bitterness, sweetness and color, flavor, taste, and general preference degree of the common salt of the prior art (control sample) were measured. The salt produced by the examples, the comparative examples and the control samples was subjected to a sensory test by a panel of 20 specialists having a sensory experience of more than 3 years in the food-related field, and the 9-point scale method And the results are shown in Tables 2 and 3 below.
- Salty, bitter and sweet: 1 point = weak taste, 9 point = strong taste
- color, flavor, taste and general taste: 1 point = very poor, 9 points = very good
As shown in Table 2 above, the examples were found to be the most excellent in most sensory properties. More specifically, in the case of the control sample, the sensory score was higher in the salty portion due to the common sun salt. In the case of spraying the acacia jinic acid solution as a comparative example with a spray of sun salt, the salty taste was relatively high, but the bitterness of the acacia itself and the bitter taste unique to the sun salt were added to lower the bitter taste sensation. In the sweet taste sensory evaluation, Uniformity was not uniform and sweetness sensory index was also measured low. On the other hand, in the case of the acacia flower fermentation salt of the present invention, which is the embodiment of the present invention, the bitterness and sweetness of the sweetness of the acacia flower itself and the salt of the salt itself were felt while the flavor was mild and the taste was mild and the bitterness and sweetness were excellent. The salty taste was also measured to have a superior sensory property as a value to maintain the salty taste of the salt even though it was less salty compared to the control salt, which is a common salt of the sun.
As shown in Table 3, the acacia flower fermentation salt prepared according to the Examples had excellent color and flavor and excellent taste as compared with the salt prepared according to the Comparative Example. Compared to the control sun, which is a control, acacia flowers were found to be superior to the control samples due to the unique flavor and taste of the acacia flowers.
Claims (8)
A washing step of washing and drying the acacia flower material obtained through the separation step;
A mixing step of mixing the acacia flower material obtained through the washing step with a sun salt;
A fermentation step of fermenting the acacia flower material and the salt of the sunflower mixed by the mixing step;
A removing step of removing the acacia flower material after the fermentation step; And
And a drying step of drying the fermented salt produced by the removing step.
Wherein the acacia flowers are collected between the time when the petals are full and the time when the petals are dropped.
Wherein the acacia flower raw material comprises petals of an acacia flower having a rovinin component, and a stamen, pistil, and calyx portion.
Wherein the step of washing is natural drying for 1 to 2 days.
Wherein the mixing step comprises mixing the acacia flower material and the salt of sunflower in a ratio of 1: 2 to 3 based on the weight ratio.
Wherein the acacia flower material and the salt are sealed in the fermentation step and fermented at 5 to 15 DEG C for 60 to 100 days.
Wherein the drying step comprises drying at 100 ° C to 110 ° C for 2 hours to 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150136644A KR20170037272A (en) | 2015-09-25 | 2015-09-25 | Acacia Fermentation Salt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150136644A KR20170037272A (en) | 2015-09-25 | 2015-09-25 | Acacia Fermentation Salt |
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| KR1020170143736A Division KR20170124998A (en) | 2017-10-31 | 2017-10-31 | Acacia Fermentation Salt |
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| KR20170037272A true KR20170037272A (en) | 2017-04-04 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100104204A (en) | 2009-03-17 | 2010-09-29 | 김광순 | Herb salt manufacturing method |
| KR20150006209A (en) | 2013-07-08 | 2015-01-16 | 최권엽 | Manufacturing method of fermented salt and fermented salt prepared thereby |
-
2015
- 2015-09-25 KR KR1020150136644A patent/KR20170037272A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100104204A (en) | 2009-03-17 | 2010-09-29 | 김광순 | Herb salt manufacturing method |
| KR20150006209A (en) | 2013-07-08 | 2015-01-16 | 최권엽 | Manufacturing method of fermented salt and fermented salt prepared thereby |
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