KR20180016718A - Preparation method of burned Dendropanax morbifera salt - Google Patents

Abstract

The present invention provides roasted Dendropanax morbifera salt which has an origin color of Dendropanax morbifera after coarse salt is grinded into refined salt, and also has an effect of neutralizing uncomfortable taste and fragrance of Dendropanax morbifera by onions and ginger. A Dendropanax morbifera extract is mixed with an onion extract to make sweet taste without using sugar during cooking, and a ginger extract is additionally mixed to neutralize soupy taste of Dendropanax morbifera and salty taste of the salt, wherein the Dendropanax morbifera extract, the onion extract and ginger extract are mixed in a weight ratio of 80:15:5. The salt soaked in a second extract extracted is roasted to provide a salt impregnated with Dendropanax morbifera, onions and ginger, thereby providing a roasted salt having beneficial effects of Dendropanax morbifera and of the onions and ginger as well.

Description

Preparation method of burned Dendropanax morbifera salt < RTI ID = 0.0 >

The present invention relates to a method for producing a yellowtail baked salt, wherein the salt is golden colored by using yellow crust, onion and ginger, and the smell of yellow crumb is removed, so that the salt has a natural sweetness and a yellowish onion ginger In order to have the functionality of the whitened roasted salt.

In general, salt is one of the typical seasonings and is a salty white crystal, and its main ingredient is sodium chloride. These salts are mainly classified as sun salt and refined salt. Sun salt is a untreated salt made by extracting seawater into salt water and evaporating harmful substances with moisture by wind and sunlight. It is a coarse and translucent hexagonal crystal. Contains various minerals.

In addition, yellow 漆 木 (黄 漆木) belongs to the evergreen tree of the dicotyledonous plant of the dicotyledonous plant. When the cuticle is scratched, the yellow liquid (essence) comes out. It is called " Is known for its efficacy and is widely used as a drink.

In other words, the effect of Huangchil is to remove the odor and to improve the taste, the effect of removing the bad fat in the body once absorbed into the body, the bad cholesterol in the body, And good cholesterol. It has been developed and marketed various products using Hwalchil.

However, although Huangchil catches the odor, there is a disadvantage that the flavor and flavor of Huangchil itself is somewhat rejected for drinking, and there is a problem in taste and flavor to be applied to salt.

Yellow crushed salt sprayed on the outer surface of the salt is disclosed in Japanese Patent Application Laid-Open No. 10-2012-0049644, and Japanese Patent Application Laid-Open No. 10-2012-0066094 discloses a method of spraying lime- 1: 1, stirred with a stirrer, and then heated to a high temperature of 800 to 1000 ° C to evaporate water and then dried. In this case, the fermented salt is fermented by fermentation with sulfuric acid and cucumber 10-2013-0127043.

However, since all of these salts consist of a method of coating the outer surface of the salt with a mortar, it can be used only as a salt of salt. When crushed to make fine salt, the salt corresponding to the side of the salt is yellow, The salt of the salt itself becomes a color which is mixed with the hint color and the yellow color, and the product and the effect are deteriorated.

1. Published patent application No. 10-2012-0066094. 2. Published patent application No. 10-2012-0048644. 3. Open Patent Publication No. 10-2013-0127043.

The present invention solves the above-mentioned problems, and even if the salt is ground by pulverizing coarse salt, it is possible to make the color of the pheasant unique and to neutralize the flavor and aroma of the pheasant which is a little burdensome to drink by the onion and ginger The onion extract is mixed with the Huangchil extract so that the sweetness can be obtained without using the sugar during cooking, and the ginger extract is further mixed so as to neutralize the salty taste of the Huangchil and the saltiness of the salt, , Onion extract and ginger extract were mixed at 80: 15: 5 weight ratio, and the salt which was soaked in the extracted secondary extract was baked to provide roasted salt impregnated with yellowtail, onion and ginger at the same time, It is intended to provide roasted salt with more of the ginger's beneficial effect.

      In addition, the onion 's spicy taste is blown when the salt is burned, and the arine taste of the ginger is removed when the ginger is baked or when the salt is baked, and the rough taste of the yellow pepper is neutralized by the onion and ginger, And the burdensome taste and aroma of ginger are neutralized at the same time, thereby providing baked salt excellent in taste and flavor.

It is known that onion contains a lot of quercetin and clutathione components. This ingredient is known to be very effective in improving vascular diseases such as hypertension, hyperlipemia and arteriosclerosis, improving liver function and hangover, If you do, the sweetness becomes doubled, and the spicy taste disappears and there is a characteristic that only the sweetness remains.

In addition, it helps the blood circulation smoothly, and it helps to prevent hair loss by allowing the nutrients to be evenly distributed to the hair follicle. The ingredient of aline contained in onion stimulates the brain and plays a role of blood circulation and nervous stabilizer, Allerin is changed into allysine, and it has anticancer effect. It is rich in various vitamins, iron, and calcium, so it gives a refreshing feeling to the body, so it restores fatigue and eliminates sputum. .

Especially killing Escherichia coli and salmonella is effective, so eating with other foods can prevent food poisoning. Vitamin A and vitamin B1, which are richly contained in onions, are known to have an effect of onion as a tonic agent, such as enhancing the male's tincture, because it causes the nervous function that induces male sperm production and sexual activity to become yellow. .

     Ginger is a diastase and proteolytic enzyme in ginger to stimulate the secretion of digestive juices, promote the intestinal motility, and to treat nausea and diarrhea. Ginger and Algae components of ginger and shogaol are strong against various pathogens It is known that it has an effect of sterilizing and alleviating cold symptoms. The present invention is able to have the above effect without feeling the arine taste and aroma of ginger.

In order to achieve the above technical effect, the method for producing a whitish baked salt according to the present invention comprises the steps of: (a) mixing a mixture of sulfuric acid and purified water at a weight ratio of 1: 2 and then extracting the mixture at 40 to 45 ° C for 30 to 40 hours;

(B) mixing the onion and purified water at a weight ratio of 1: 1 and extracting the onion extract at 80 to 100 ° C for 4 to 5 hours;

Mixing ginger and purified water at a weight ratio of 1: 5 at 80 to 100 캜 for 1 hour, and extracting at 100 to 120 캜 for 1 hour to prepare ginger extract;

(2) Extracting the mixture of the above-prepared Huangchil Extract, Onion Extract and Ginger Extract at a weight ratio of 80: 15: 5, at a temperature of 50 to 60 ° C until the sugar content reaches 1.5 to 1.8 Brix;

Adding a coarse salt to the second extracted extract at a weight ratio of 1: 1 and immersing the coarse salt for 3 to 5 minutes so that the extract is sufficiently permeated;

(B) baking the above-mentioned coarse salt soaked in a kiln at 300 to 400 ° C for 4 to 5 hours;

And a step of grinding the baked salt to produce salt.

When the above-mentioned coarse salt is immersed in the secondary extract solution, and then it is bred in the kiln, the spicy taste of the onion and the arine taste of the ginger disappear and the sweetness of the onion is doubled and the sweetness of the food And the onion and ginger flavor can neutralize the flavor of Huangchil, and can improve the flavor and influence of salt.

In the present invention produced as described above, the roasted salt has the effect of the onion and the ginger, while the roasted onion has the effect of the onion and the sweetness of the onion by the ginger, and the onion and ginger neutralize the flavor of the pepper. It is effective to use less sugar at the time of cooking.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The first step of the method of producing the Hokkaido baked salt of the present invention is

The mixture is mixed at 1: 2 weight ratio and extracted at 40 ~ 45 ℃ for 30 ~ 40 hours to prepare a Huangchil extract.

It is preferable to collect the juice obtained at the extraction and the steam discharged at the extraction and mix the condensed condensed water to prepare the Huangchil extract.

The reason for the long-term extraction at 40 ~ 45 ℃ is that it can be extracted without destroying the beneficial ingredients of Hwangchu-japanese tree, and the rough taste of Huangchil which can be left when it is extracted at low temperature is neutralized by onion and ginger.

 The second step of the method of producing the Hokkaido roasted salt of the present invention is to mix onion and purified water at a weight ratio of 1: 1 and extract at 4-80 ° C for 4-5 hours to prepare an onion extract.

At this time, the onion is finely crushed and extracted, and the frozen onion is preferably extracted with the shell.

The reason for extracting the frozen onion in shell is that more active ingredient is extracted in the onion skin, and the irritating spicy flavor and taste of the onion by the sulfur compound produced by the enzyme reaction of the onion tissue immediately after removing the onion skin is frozen This can be minimized by extracting the onions in shells.

The third step of the method of making the yellowtail baked salt of the present invention is

After ginger is washed, it is baked at 80 ~ 100 ℃ for 1 hour and finely crushed.

The baked ginger and purified water are mixed at a weight ratio of 1: 5 and extracted at 100 to 120 ° C for 1 hour to prepare a ginger extract.

The reason for baking at 80 ~ 100 ℃ for 1 hour before ginger extraction is that when the ginger is bent, the surface becomes hardened, and the flavor of arginine is reduced without volatilization of active ingredient in ginger. In order to alleviate the flavor and aroma specific to the ginger, it is necessary to at least 2 hours of steamed steaming, and some effective pharmacological components may volatilize during the long-time steaming.

The fourth step of the method of producing the yellowtail baked salt of the present invention is

The mixed mixture of the above-prepared Huangchil extract, onion extract and ginger extract at a weight ratio of 80: 15: 5 is subjected to second extraction at 50 to 60 ° C. until the sugar content reaches 1.5 to 1.8 Brix.

By the second extraction of the mixture of the bullion extract, the onion extract and the ginger extract, it is possible to neutralize the taste and flavor inherent in bulgogi, which is a little burdensome for drinking, by onion and ginger, and to be sweet without using sugar during cooking Extract until the sugar content of the second extract is 1.5 to 1.8 Brix. Ginger neutralizes the salty flavor of salt and the rough taste of yellowtail, allowing the sweetness of the onion to double.

The fifth step of the method of producing the yellowtail baked salt of the present invention is

To the secondary extract, the coarse salt is added in a weight ratio of 1: 1, and then immersed in coarse salt for 3 to 5 minutes so as to completely penetrate into the inside of the salt, the second extract of the sulfuric acid extract, onion extract and ginger extract.

Thus, when the coarse salt is sufficiently immersed in the second extract of the sulfuric acid extract, the onion extract and the ginger extract, the color of the sulfuric acid extract leaks into the thick salt, and the yellow color of the sulfuric acid extract and the white color of the salt itself are not mixed , It is possible to produce sulfuric acid salt having excellent commercial properties, and the salt is impregnated with yellow onion ginger to produce salt having more effect of yellow onion ginger.

The sixth step of the method for producing the whiturn-baked salt of the present invention is

The immersed coarse salt is taken out and baked in a kiln at 300 to 400 ° C for 4 to 5 hours to prepare a baked salt.

When the thick salt is sufficiently immersed in the secondary extract solution and then is bred in the kiln, the irritating sulfur compound possessed by the onion is decomposed to produce a sweet propylmercaptane, which is 50 times more sweet than the sugar The spicy taste disappears, and the sweetness of the onion is multiplied by the ginger's neutralizing the taste and flavor and the salty taste of the salt, and the sweetness of the food can be obtained even when the sugar is harmful to the human body. It can neutralize and improve the flavor and influence of salt. In addition, the distinctive flavor and aroma of ginger ginger and bamboo before ginger extraction process and the process of baking the salt is almost gone.

 The seventh step of the method of producing the yellowtail baked salt of the present invention comprises

And grinding the baked salt to complete a product made of fine salt.

As described above, the whitened roasted salt produced by the method of the present invention can be prepared by grinding coarse salt to make the salt even if the salt is made by grinding coarse salt, And has an effect of neutralizing the fragrance, and it is a very excellent salt which can produce a sweet taste without using sugar during cooking.

The sensory change of the whiting baked salt of the present invention was examined in bitter taste, bitter smell and overall taste. The comparative sulfuric acid salt is prepared by mixing 50 wt% of sulfur hexachloride and 50 wt% of sodium chloride.

It was confirmed that the whitish baked salt of the present invention was able to remove the bitterness and bitter smell of yellowgrass with onion and ginger, but the sweetness of the onion was doubled by ginger and the overall taste was excellent.

bitter Bitter odor sweetness Overall likelihood Invention One One 4 8 Yellow crushed salt 5 5 0 2 Coarse salt 2 One 0 5

Claims (1)

(A) mixing the yellow crush and the purified water at a weight ratio of 1: 2 and then extracting the mixture at 40 to 45 ° C for 30 to 40 hours to prepare an extract of Huangchil;
(B) mixing the onion and purified water at a weight ratio of 1: 1 and extracting the onion extract at 80 to 100 ° C for 4 to 5 hours;
Mixing ginger and purified water at a weight ratio of 1: 5 at 80 to 100 캜 for 1 hour, and extracting at 100 to 120 캜 for 1 hour to prepare ginger extract;
(2) Extracting the mixture of the above-prepared Huangchil Extract, Onion Extract and Ginger Extract at a weight ratio of 80: 15: 5, at a temperature of 50 to 60 ° C until the sugar content reaches 1.5 to 1.8 Brix;
Adding a coarse salt to the second extracted extract at a weight ratio of 1: 1 and immersing the coarse salt for 3 minutes to 5 minutes so as to sufficiently absorb the extract;
(B) baking the above-mentioned coarse salt soaked in a kiln at 300 to 400 ° C for 4 to 5 hours;
제조 The above-mentioned baked salt is crushed and made into a salt,
A method for producing a deep - baked salt.