KR20200087012A - cockle flavored salicomia herbacea salt and the process for the preparation thereof - Google Patents

Abstract

The present invention relates to cockle-flavored salicomia herbacea salt and a method for preparing the same. The salt is prepared by performing drying after adding 0.2 to 10 parts by weight of cockle broth and 0.2 to 10 parts by weight of salicomia herbacea extract to 100 parts by weight of sun-dried salt. The use of the salt leads to a salty taste maintained as it is, a decrease in sodium content, palatability addition, and a substantial increase in preference. Accordingly, with the present invention, excessive sodium intake can be prevented along with a change in salty taste, an increase in the mineral content is achieved, palatability is added, and highly palatable cuisine can be prepared.

Description

Hamcho salt with a savory flavor and its manufacturing method {cockle flavored salicomia herbacea salt and the process for the preparation thereof}

The present invention relates to a salty seaweed salt added to the corneal flavor and a method for manufacturing the same, more specifically, the umami flavor produced by adding the seaweed extract and the corneal broth to the sea salt is improved and the saltiness is maintained while the sodium content is low. And it relates to a salty salted seaweed salt with increased mineral content and a method for manufacturing the same.

The human body is composed of 95.5% carbon (C), hydrogen (H), oxygen (O) and nitrogen (N), and the remaining 4.5% is composed of minerals. Of the 4% minerals, 3.5% are seven large minerals, including calcium, and the remaining 1% are trace minerals. Although minerals are made up in trace amounts in the body, they are an important component of minerals because they make body tissue and perform or maintain body functions.

Since minerals cannot be synthesized by the human body, they must be consumed through food. When there is a shortage of minerals, vitamins or enzymes cannot function properly in the body. You need to replenish your minerals.

In addition, each mineral element is influencing each other, and if one of the balances is broken, it affects other minerals, and all mineral levels are affected. Should be.

Recently, however, many people suffer from mineral imbalance in the body due to irregular eating habits such as skipping meals, eating, binge eating or overeating, westernized eating habits, and simplified eating habits. Opportunities are decreasing.

As a necessity of mineral intake due to lack of minerals, a method for ingesting insufficient minerals is required.

On the other hand, since Korea has consumed a lot of grain as a staple food, it has long formed a food habit that favors side dishes with salty taste, and since the three sides of the country are in contact with the sea, salt food for storing food is easy to produce. It has developed a lot.

In addition, salt can be added to almost any food because it serves to enhance the taste it has for all foods, and can be easily consumed accordingly.

Salt exists in the body, especially in body fluids, and is essential for animals because it maintains the osmotic pressure in the body. Salt, one of the essential minerals for maintaining life, is a compound of sodium and chlorine, and when ionized, sodium and chlorine ions are separated.

When the salt absorbed in the body is separated into sodium and chlorine ions, hydrochloric acid, which is a component of gastric juice in the body, is produced, and various physiological functions occur, such as controlling the action of muscles and nerves. In particular, sodium is the most present cation in the extracellular fluid, and it regulates the amount of extracellular fluid, regulates acid-base balance, regulates cell membrane potential, and actively transports substances from the cell membrane.

Salt used for food can be largely classified into sun salt and refined salt.

Sea salt is a natural evaporation by trapping sea water in a tidal flat, and even one of sunlight, sea water, tidal flats, and salt farms does not produce sea salt. Salt, which is usually produced between May and August, where there is no significant difference between day and night, is the most suitable for edible food because it has a strong salinity and does not have a bitter taste.

Accordingly, the present inventors developed salty salted seaweed salt that can not only enhance the umami taste while supplementing the lacking minerals by adding salty ingredients and seaweed ingredients to the sea salt containing a large amount of minerals, but also reduce the sodium content while maintaining the salty taste. Thus, the present invention was completed.

Therefore, the technical problem to be solved in the present invention is to provide a low-salt salt with a reduced sodium content while adding a rich taste, supplementing minerals, and maintaining the salty taste.

In addition, another technical problem to be solved in the present invention is to provide a method for producing low-sodium salt with a reduced sodium content while adding a rich taste, supplementing minerals, and maintaining a salty taste.

In order to solve the above technical problem, the present invention provides a salty sea salt with added flavor.

In addition, in the present invention, in order to solve the other technical problems described above, provides a method of manufacturing a salty seaweed with added flavor, comprising the following steps:

(1) preparing sun salt;

(2) preparing corned broth;

(3) preparing a herbal extract; And

(4) The step of adding the 0.2 to 10 parts by weight based on 100 parts by weight of the sea salt, respectively, to the sea salt and seaweed extract, respectively, and then drying to obtain the seaweed salt with the taste of corn.

Hamcho salt with a small taste of the present invention is a well-being low-chlorine salt because the sodium content is reduced while the salty taste is maintained and the saltiness is maintained as the mineral is supplemented.

The sea salt used in the present invention is unprocessed salt made by drawing seawater into a salt farm and evaporating harmful components together with moisture by wind and sunlight, and is a coarse and translucent hexagonal crystal. In Korea, the depth of the water is not deep, and the difference between the tides is largely produced on the west or south coast, and it is also produced in the Indian Ocean, the Mediterranean coast, the United States, and Australia.

Korea's Cheonil Salt Farm is usually made up of reservoirs, evaporated paper, and crystallized paper. At high tide, the water gate is opened to make concentrated brine in the evaporated paper and sent to the crystallized paper to obtain salt crystals. If the wind is severe, the crystals are small, and if the temperature is low, the bitter taste or salt quality decreases. The sea salt produced in Korea is alkaline, and the salinity is about 88%.

Sun salt has a lot of minerals and moisture such as calcium, magnesium, zinc, potassium, and iron, which is good for pickling vegetables and fish, and is mainly used when making kimchi or making soy sauce or miso.

Hamcho (Salicornia herbacea) used in the present invention is a perennial plant of the quince family, and is a saline plant that grows in salty land. It grows in tidal flats where seawater is well in and relatively hard. The height is 10~30 cm, the stem is fleshy, cylindrical, the branches run opposite, the degenerated scale leaves run opposite, and the node is bulging out. Hamcho grows in a high-concentration salt environment, so it grows with many beneficial ingredients to adapt to salt stress. For this reason, it contains a large amount of minerals such as sodium, calcium, magnesium and iron, essential amino acids such as valine, leucine and proline, and polysaccharides, and also rich in enzymes.

The cockle used in the present invention is a shellfish belonging to the stone clam that is rich in amino acids, and the cockle contains good quality proteins, vitamins, essential amino acids, and the like, and is good for growing children. Iron, hemoglobin, and vitamin B groups are also abundant, which helps prevent anemia and dizziness.

The term "extract" of the present invention refers to a formulation in which a crude drug is squeezed into an appropriate leach solution and concentrated by evaporating the leach solution, but is not limited thereto, but an extract obtained by an extraction treatment, a dilution or concentrate of the extract, or an extract It may be a dried product obtained by drying, a crude product or a purified product thereof.

According to a specific embodiment of the invention, the herbal extract is from about 0.5 to 20 times the weight of the sample of the herb, preferably 1 to 15 times the amount of water, ethanol, methanol or the like lower alcohol of C1 to C4 or a mixture of water and ethanol Using an extraction method such as stirring extraction, hot water extraction, cold needle extraction, reflux cooling extraction or ultrasonic extraction for about 20 to 70 hours at a high temperature using a solvent, preferably 40 to 50 hours, preferably obtained after hot water extraction One extract may be filtered, concentrated under reduced pressure, or dried to obtain an extract.

According to a specific embodiment of the present invention, the cockle broth is about 30 to 60 minutes, preferably 1 minute to about 30 seconds at a high temperature using about 0.5 to 20 times, preferably 1 to 15 times the amount of water of the cockle sample weight. Can be obtained after hot water extraction for 3 minutes.

According to one embodiment of the present invention, it is preferable to add the seaweed extract and cockle broth in an amount of 0.2 to 10 parts by weight, preferably 0.5 to 5 parts by weight, respectively, relative to 100 parts by weight of sea salt.

If the amount of the herbal extract is less than the above range, a mineral replenishment effect cannot be obtained, and if the amount of the herbal extract exceeds the above range, a large amount of herbal aroma may be generated, thereby causing a feeling of rejection.

If the amount of the corn broth is less than the above range, there is no possibility that the taste of the seaweed salt is cut off.

Salted seaweed salt added to the komak flavor prepared according to the present invention is an aqueous solution-type low-salt salt having a Na content of 30% or less, while increasing the palatability with the umami flavor of the komak, while containing a large amount of nutrients such as minerals and maintaining the saltiness, sodium Functional salt with low content.

As described above, by using a salty salt with a small taste according to the present invention, the saltiness is maintained while the sodium content is reduced and the umami flavor is added to improve the palatability. Therefore, it is expected that by using the salted seaweed salt with added taste of the present invention, there is no change in saltiness without excessive intake of sodium, and the mineral content is increased and the umami flavor is added, so that it is expected to be able to produce dishes with high preference. .

Hereinafter, examples and the like will be described in detail to help understanding of the present invention. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be interpreted as being limited to the following examples. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

<Example 1> Preparation of salty sea salt added with a small taste

(1) Manufacture of cockle broth

After washing 1 kg of cornea, put it in 1 L of purified water and extract hot water for 2 minutes in a sterilizer to obtain corneal broth.

(2) Preparation of Hamcho extract

After washing and drying and pulverizing 1 kg of seaweed, 1 L of purified water was added to 20 g of powder, and hot water was extracted for 2 minutes in a sterilizer. The supernatant was concentrated using a concentrator to prepare a herbal extract.

(3) Preparation of salty salt with added flavor

5 parts by weight of the cockle broth and 5 parts by weight of the seaweed extract with respect to 100 parts by weight of the prepared sea salt were mixed evenly with the sea salt and then dried.

<Comparative Example 1> Preparation of Hamcho salt

In Example 1, except for not adding the coriander broth, salty seaweed was prepared in a similar manner.

<Comparative Example 2> Komak salt production

Coke salt was prepared in a similar manner except that the herbal extract was not added in Example 1.

<Test Example 1> Sensory test

Sensual to the color, aroma, taste (salt), taste (taste) and overall preference of the salty salt and salty salt prepared in Comparative Examples 1 and 2, respectively, with the flavor of the salty salt prepared in Example 1 above. Quality evaluation was conducted. 15 sensory test personnel with sensory discrimination ability of this food were selected and the sensory quality evaluation scale was 9-point scoring method (9 points: very good, 7 points: good, 5 points: moderate, 3 points: slightly bad, 1 Point: very bad). The sensory test results were verified by ANOVA using Duncan's multiple range test at the 5% level for significant differences between samples. The results are shown in Table 1 (mean value±standard deviation).

division Example 1 Comparative Example 1 Comparative Example 2 color 6.33±0.32 5.32±1.12 5.35±0.26 Salty 6.50±1.16 6.53±1.88 6.44±1.10 Umami 6.57±1.65 3.57±1.50 2.79±1.58 incense 6.86±1.41 5.14±0.86 4.64±1.78 Texture 6.64±1.55 5.86±1.41 6.36±1.22 Overall preference 8.36±1.08 5.93±1.82 5.14±1.61

As shown in Table 1, in terms of color, Hamcho salt added with the taste of the present invention exhibits a soft and luxurious color, and the preference is greatly improved. In addition, in terms of umami flavor and aroma, the salty salt added with the kolmak taste according to the present invention showed superior results compared to the salts of Comparative Examples 1 and 2. In addition, it can be seen that the saltiness and texture did not drop at all compared to the salts of Comparative Examples 1 and 2.

<Test Example 2> Measurement of Na content in salt

The Na content in the salts prepared in Example 1 and Comparative Examples 1 and 2 was measured and is shown in Table 2 below.

Na content (US EPA 3052A, 6010C(ICP):2007) Example 1 18 ~ 24 Comparative Example 1 30-32 Comparative Example 2 28 to 30

As shown in Table 2, it was confirmed that the salty taste of the present invention prepared in Example 1 was low salt salt with a Na content of up to 24%. On the other hand, it was confirmed that the salts prepared in Comparative Examples 1 and 2 had a high Na salt content of at least 30% Na.

<Test Example 3> Measurement of mineral content in salt

Analysis of the mineral content (Mg, Ca) of salts of salts of Comparative Examples 1 and 2 and the salty salts obtained in Example 1 was added to each sample and 15 mL of nitric acid was added thereto to microwave (Microwave sample preparation system, C3000) The mixture was decomposed for 1 hour and cooled to 50 mL fill-up with tertiary distilled water, and then analyzed using ICP-OES (PerkinElmer precisely optical Emission spectrometer, Optima 5300DV). The results are shown in Table 3 below.

Mg Ca Example 1 1470 463 Comparative Example 1 1020 321 Comparative Example 2 1130 354

As shown in Table 3, it can be confirmed that the salty seaweed salt added with the taste of the present invention prepared in Example 1 has a very high mineral content compared to the salts of Comparative Examples 1 and 2.

Claims (2)

Salted seaweed salt prepared by adding 0.2 to 10 parts by weight of corneal broth and seaweed extract to 100 parts by weight of sea salt, and then drying them. Method of manufacturing a salty salted salty vinegar containing the following steps:
(1) preparing sun salt;
(2) preparing corn soup stock;
(3) preparing a herbal extract; And
(4) adding 0.2 to 10 parts by weight based on 100 parts by weight of the sea salt to the sea salt, respectively, and then drying the obtained corn sea salt and seaweed extract to obtain a seaweed salt with a flavor of seaweed.