KR20220028506A - Salt made by soy sauce and manufacturing thereof - Google Patents

Abstract

The present invention relates to salt manufactured by soy sauce and a manufacturing thereof, and more specifically, to salt containing sodium, aluminum, boron, barium, calcium, iron, potassium, magnesium, silicon and water. The salt of the present invention is obtained by adding seawater, charcoal, whole red pepper, etc. to fermented soybean lumps, and then heating. The salt produced by the manufacturing method of the present invention contains a large amount of useful ingredients such as various minerals, so the salt has a beneficial effect on health, and has excellent flavor and umami compared to conventional processed salt, thereby improving the preference.

Description

Salt made by soy sauce and manufacturing thereof

The present invention relates to a salt using soy sauce and a method for preparing the same, and more particularly, to a salt containing sodium, aluminum, boron, barium, calcium, iron, potassium, magnesium, silicon and water. The salt of the present invention is obtained by heating meju after adding seawater, charcoal, whole red pepper, etc.

General salt is an important taste representative of salty taste, and it is widely used in food such as seasoning and salting. In particular, it plays a valuable role in Korean food. The conventional manufacturing method of such salt is being prepared by directly mining rock salt, which is a crystal of sodium chloride produced in nature, making it by the sun-drying method in a salt field, or concentrating and boiling seawater.

The salts commonly used so far are various manufactured salts that are chemically prepared with 99.9% processed salts (flavor salt, flower salt, etc.) containing various minerals that are useful to the human body. Under the circumstances in which a low-salt diet is recommended, various incurable diseases, including various adult diseases, will inevitably appear.

However, in recent years, as interest in natural natural foods and natural seasonings has increased due to the improvement of dietary life due to income growth, interest in food, that is, salt, which is the basic ingredient that makes food taste, has also increased rapidly. trying to lower it.

Korean Patent No. 0563997 discloses a method for producing salt containing bamboo extract, and Korean Patent Publication No. 2010-0097250 discloses a method for producing salt from soy sauce. Judging from these prior patents, it can be seen that the development of more healthy and savory salt is being actively carried out.

Korean Patent No. 0563997 Korean Patent Publication No. 2010-0097250

In general, processed salts sold on the market contain almost no minerals and are mostly made of sodium. For this reason, it was necessary to improve a better diet and develop a healthy salt with umami taste.

Accordingly, the present inventors intend to provide a method of obtaining soy salt excellent in palatability while including a large amount of minerals by adding seawater and various additives to meju.

The present invention (a) Preparing soy sauce by adding Donghae Goyusu, white charcoal, and Taeyangcho whole red pepper to Meju; (b) aging the soy sauce prepared in step (a) for 1 to 2 months; (c) applying heat to the aged soy sauce to obtain a solid by primary extraction; (d) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; and (e) applying heat to the pulverized product to provide a method for producing salt comprising the step of secondary extraction.

Another object of the present invention is to provide a salt prepared by the above method.

The present invention for achieving the above object is sodium (NaCl) 90 to 93 wt%, aluminum (Al) 0.01 to 0.02 wt%, boron (B) 0.001 to 0.01 wt%, barium (Ba) 0.01 to 0.035 wt% %, calcium (Ca) 0.005 to 0.15 wt%, iron (Fe) 0.004 to 0.012 wt%, potassium (K) 0.05 to 0.08 wt%, magnesium (Mg) 0.01 to 0.035 wt%, silicon (Si) 0.04 to 0.06 wt% % and to provide a salt composed of 0.1 to 0.2% by weight of moisture.

In order to achieve another object of the present invention, (a) Preparing soy sauce by adding seawater, charcoal and whole red pepper to meju; (b) aging the soy sauce prepared in step (a) for 1 to 2 months; (c) applying heat to the aged soy sauce to obtain a solid by primary extraction; (d) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; and (e) applying heat to the pulverized product for secondary extraction.

The soy sauce in step (a) may be a conventional traditional soy sauce.

The seawater in step (a) may be deep sea water that is unique to the East Sea.

The charcoal in step (a) may be white charcoal.

The whole pepper of step (a) may be a whole pepper of Taeyangcho.

In the step (a), it may be to add any one or more selected from ice plant, green tea, and wormwood loess.

The soy sauce that has undergone the aging step of (b) may contain 18 to 25% salt.

The step (c) may be to put it in a cauldron and apply heat over low or medium heat of firewood for 4 to 6 hours.

The step (e) may be to put in a cauldron and apply heat over low heat for 1 hour 30 minutes to 2 hours 30 minutes.

In order to achieve another object of the present invention, (a) adding seawater, charcoal and whole red pepper to meju; (b) aging the soy sauce prepared in step (a) for 1 to 2 months; (c) applying heat to the aged soy sauce to obtain a solid by primary extraction; (d) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; and (e) applying heat to the pulverized product to provide a salt prepared in the step of secondary extraction.

The present invention relates to a method for preparing salt using soy sauce. The salt produced by the manufacturing method of the present invention contains a large amount of useful ingredients such as various minerals, and thus has a beneficial effect on health, and has excellent flavor and umami compared to conventional processed salts, thereby improving the preference.

In order to fully understand the present invention, it will be described with reference to preferred embodiments of the present invention. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This example is provided to more completely explain the present invention to those of ordinary skill in the art.

Throughout this specification, when a part "includes" a certain component, it does not exclude other components unless otherwise stated, and may further include other components.

The present invention is sodium (NaCl) 90 to 93% by weight, aluminum (Al) 0.01 to 0.02% by weight, boron (B) 0.001 to 0.01% by weight, barium (Ba) 0.01 to 0.035% by weight, calcium (Ca) 0.005 to 0.15 wt%, iron (Fe) 0.004 to 0.012 wt%, potassium (K) 0.05 to 0.08 wt%, magnesium (Mg) 0.01 to 0.035 wt%, silicon (Si) 0.04 to 0.06 wt%, and moisture 0.1 to 0.2 wt% It provides the salt that is made up. For specific numerical values of each component, Table 1 of Experimental Example 1 may be referred to.

The present invention (a) adding seawater, charcoal and whole red pepper to meju; (b) aging the soy sauce prepared in step (a) for 1 to 2 months; (c) applying heat to the aged soy sauce to obtain a solid by primary extraction; (d) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; and (e) applying heat to the pulverized product for secondary extraction.

The soy sauce in step (a) may be a conventional traditional soy sauce. In general, conventional soy sauce rich in umami taste is preferred over chemically manufactured soy sauce sold in the market. In the present invention, it is preferable to prepare soy sauce by a conventional method in order to produce a unique taste and a unique color of soy sauce.

The seawater in step (a) may be unique to the East Sea.

The Donghae high water refers to seawater obtained from the Goseong coast of the East Sea. The average water depth is 1,530M, and the water temperature is characterized by having a salinity of around 1℃ and 34PSU, and it has the advantage of being rich in fresh water, salt, and various minerals. Compared to seawater from the West and South Seas, the difference in temperature and salinity is not large, so it is suitable for use in food materials.

The seawater in step (a) may be deep sea water among the indigenous waters of the East Sea. Seawater that is affected by precipitation, wind storms, and evaporation near the sea level is 'surface water', but deep water is suitable for use in food products because it is less affected by these influences. In addition, it is clean and rich in minerals and nutrients because organic matter or pollutants do not flow in thanks to the cold temperature below 2℃ and the deep water depth.

The deep sea water of the East Sea high water means seawater obtained from the deep sea part of the East Sea. The average water depth is 1,530M, and the water temperature is characterized by having a salinity concentration of around 1℃ and 34PSU.

When the charcoal of step (a) is aged by putting charcoal in meju, it is possible to remove the military odor of the soy sauce and prevent the growth of bacteria. In addition, minerals contained in charcoal are dissolved into soy sauce, so salt containing a large amount of minerals can be obtained. More preferably, the charcoal may be charcoal white charcoal. There are various types of charcoal such as bamboo charcoal and charcoal charcoal, and among them, domestic charcoal is the most preferable. In addition, white charcoal is more preferable than gum charcoal among the charcoal. Most of the charcoal sold on the market is Chinese gum charcoal, which often contains negative substances such as heavy metals.

The whole pepper of step (a) may be a whole pepper of Taeyangcho. When whole red pepper is added to soybean paste and aged, it is possible to eliminate the odor of soy sauce and prevent the growth of bacteria. In addition, a superior umami taste can be produced.

In the step (a), it may be to add any one or more selected from ice plant, green tea, and wormwood loess.

In the present specification, an ice plant is one of succulents, and contains various minerals and components useful for the human body such as inositols and beta-carotene in transparent crystals (blood cells) on the surface. It is known as a healing food suitable for diabetic patients because it contains a lot of pinitol, which lowers blood sugar levels, and myo-inositol, which suppresses triglycerides. Ice plant is a vegetable that can give off a salty taste without seasoning.

In the present specification, green tea is a salt-tolerant plant with a salty taste and has various components such as salt and minerals dissolved in seawater or mudflats.

In the present specification, the medicinal herb called gadung wormwood, the scientific name is Artemisia annua . It is an annual herb belonging to the genus Asteraceae, and when this combination of mugwort powder and ocher is added during soy sauce fermentation, beneficial minerals and antioxidants of wormwood can be added to provide more beneficial fermented food.

In the step (a), a small amount of Sojae ( A. sojae , produced by Aspergillus) may be inoculated. This makes it possible to produce salt containing a large amount of more beneficial fermented substances by artificially adding soy sauce gukkyun, a beneficial bacteria, during soy sauce fermentation.

It was confirmed that when ice plant, green tea and / and ragweed loess were added to step (a) of the present invention, a salt containing a higher content of minerals was obtained (see Experimental Example 1).

The soy sauce that has undergone the aging step of (b) may contain 18 to 25% salt. If the salinity is lower than 18%, salt may not provide sufficient saltiness. If the salinity is higher than 25%, the taste may be reduced because the salty taste is too strong.

The step (c) may be to put it in a cauldron and apply heat over low or medium heat of firewood for 4 to 6 hours. At this time, when the heat is applied for less than 4 hours, the moisture is not sufficiently evaporated to obtain a suitable intermediate solid.

The prepared soy sauce is put in a cauldron and boiled. That is, it is preferable to apply the boiling method in the traditional way as well as the heating method.

Toxic substances contained in soy sauce through step (c) are primarily removed by boiling with fermented bacteria in soy sauce. In addition, 50 to 70% by weight of moisture contained in the soy sauce is evaporated, and a certain form of solid is extracted.

The step (e) may be to put in a cauldron and apply heat over low heat for 1 hour 30 minutes to 2 hours 30 minutes. If the heat is applied for less than 1 hour and 30 minutes, the moisture may not evaporate sufficiently.

By performing the step (e), the toxic substances contained in the soy sauce in the additional roasting process are completely removed.

The present invention (a) adding seawater, charcoal and whole red pepper to meju; (b) aging the soy sauce prepared in step (a) for 1 to 2 months; (c) applying heat to the aged soy sauce to obtain a solid by primary extraction; (d) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; and (e) applying heat to the pulverized product to provide a salt prepared in the step of secondary extraction.

Hereinafter, a method for producing salt according to an embodiment of the present invention will be described in detail.

<Example 1>

Five dos of meju were prepared by making soybeans with soybeans in winter and fermenting them naturally for 4-5 months. To the prepared meju, 20L of deep sea water from the Donghae high water was added. Then, 3 days later, 3 pieces of charcoal white charcoal and 5 pieces of whole red pepper were added (step a).

The prepared soy sauce was aged for about 1.5 months (step b).

Thereafter, the prepared soy sauce was put in a cauldron and boiled over a low or medium heat of firewood for about 5 hours to remove toxic substances contained in the soy sauce primarily. About 50 to 70% by weight of moisture contained in the soy sauce was evaporated, and a certain type of solid was extracted (step c).

After that, the extracted solids were taken out and then the solids were pulverized to form small powders or lumps (step d).

After that, put it back in a separate cauldron and stir-fry it for about 1 hour and 45 minutes while gradually changing the heat from the firewood to low heat. At this time, since the solid was wet at first, it was roasted and dried over medium heat, and then heated slowly over low heat to prepare a salt solid (step e).

<Examples 2 - 5>

In the preparation method of <Example 1>, Example 2 was prepared by changing the deep sea water of the East Sea high water in step (a) to the sea surface water.

Example 3 was prepared by adding 1 kg of ice plant to step (a) in the preparation method of <Example 1>.

Example 4 was prepared by adding 1 kg of green tea in step (a) in the manufacturing method of <Example 1>.

In the manufacturing method of <Example 1>, Example 5 was prepared by adding 500 g of ice plant, green tea, and mugwort loess, respectively, in step (a). Artemisia annua powder was prepared by drying wormwood to produce a powder, stirring it with ocher, and heating and drying.

In the preparation method of <Example 1>, Example 6 was prepared by inoculating a small amount of soy sauce bacterium (A. sojae, manufactured by Aspergillus) in step (a). The corresponding soy sauce bacteria were purchased from ATCC and used (ATCC 42251).

<Comparative Example 1>

In the preparation method of <Example 1>, the deep sea water of Donghae native water was changed to general fresh water (tap water), and 5 kg of processed salt was added to prepare Comparative Example 1.

<Comparative Example 2>

Chemically prepared processed salt sold in the market was purchased at the supermarket.

<Experimental Example 1>

component analysis test

The salts prepared in Examples and Comparative Examples were analyzed for mineral content at the Korea Quality Testing Institute. Specifically, it was requested to measure the minerals NaCl, Al, B, Ba, Ca, Fe, K, Mg, Si and water content.

Item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 NaCl 92.20 92.10 90.90 91.10 90.50 91.56 96.10 99.60 Al 0.013 0.013 0.014 0.015 0.018 0.021 0.007 0.001 B 0.006 0.006 0.005 0.009 0.008 0.008 0.001 0.002 Ba 0.022 0.022 0.031 0.033 0.033 0.034 0.002 0.001 Ca 0.010 0.030 0.071 0.069 0.100 0.102 0.007 0.006 Fe 0.008 0.008 0.008 0.009 0.010 0.012 0.006 0.003 K 0.053 0.055 0.068 0.059 0.071 0.081 0.012 0.013 Mg 0.022 0.024 0.031 0.031 0.031 0.035 0.011 0.001 Si 0.050 0.050 0.049 0.051 0.053 0.051 0.009 0.001 moisture 0.180 0.200 0.188 0.191 0.192 0.178 0.205 0.090

* Unit % As a result, as shown in Table 1 above, a high-t amount of minerals was detected in Examples 1 to 6, particularly Examples 5 and 6. In particular, high content of potassium, calcium and silicon was detected.

On the other hand, it was confirmed that the mineral was hardly included in Comparative Example 2.

<Experimental Example 2>

sensory test

The salts prepared in Preparation Examples and Comparative Examples were subjected to sensory tests for color, flavor, taste, and overall preference according to a 9-point scale method, and the results are shown in Table 2 below.

This sensory test was conducted by 6 men and women (3 men each) who had worked in the food-related field for more than 3 years and had sensory test experience.

Each numerical value for the following sensory test items is a value rounded off to the second decimal place after dividing the sum of the scores of sensory test agents by the number of sensory test agents.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 color 8.2 8.9 9.1 8.8 9.2 9.3 8.0 3.1 zest 7.5 8.0 8.8 9.0 9.1 9.3 5.4 2.0 symbol 8.6 8.5 8.9 8.6 9.6 9.5 6.2 3.5

Looking at Table 2, Examples 5 and 6 showed the highest overall flavor and preference.

For Comparative Examples 1 and 2, there was an opinion that the saltiness of the salt was too strong and there was no flavor.

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, these specific techniques are only preferred embodiments, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

90 to 93% by weight of sodium (NaCl), 0.01 to 0.02% by weight of aluminum (Al), 0.001 to 0.01% by weight of boron (B), 0.01 to 0.035% by weight of barium (Ba), 0.005 to 0.15% by weight of calcium (Ca), Salt composed of 0.004 to 0.012 wt% of iron (Fe), 0.05 to 0.08 wt% of potassium (K), 0.01 to 0.035 wt% of magnesium (Mg), 0.04 to 0.06 wt% of silicon (Si), and 0.1 to 0.2 wt% of moisture .
A method for preparing salt for obtaining the salt of claim 1;
(a) preparing soy sauce by adding Donghae Goyusu, white charcoal, and Taeyangcho whole red pepper to Meju;
(b) aging the soy sauce prepared in step (a) for 1 to 2 months;
(c) applying heat to the aged soy sauce to obtain a solid by primary extraction;
(d) pulverizing the extracted solid to an appropriate size to obtain a pulverized product; and
(e) applying heat to the pulverized product to perform secondary extraction.
The method according to claim 2, wherein in step (a), an ice plant or green tea is added; A method for producing salt, characterized in that it is inoculated with soy sauce soup ( A. sojae) .