KR20220064294A - Method for producing pine needle salt and in pine needles produced thereby - Google Patents

Abstract

The present invention relates to a method for producing pine needle salt and pine needle salt produced thereby, and more specifically, relates to a method for producing pine needle salt capable of maximizing the beneficial component absorption of pine needles and pine needle salt produced thereby. Summer pine needles are used for the pine needle salt, and one of autumn squash juice, carrot juice, Angelica gigas juice, Eleutherococcus sessiliflorus juice, Prunus persica juice, Kalopanax septemlobus juice, balloon flower root juice, mulberry juice, and mugwort juice is further added to bay salt in a bay salt absorption process.

Description

Method for producing pine needle salt and pine needle salt produced thereby {Method for producing pine needle salt and in pine needles produced thereby}

The present invention relates to a method for producing pine needle salt, and to pine needle salt prepared thereby, and more particularly, to a method for producing pine needle salt capable of maximizing absorption of beneficial components of pine needles, and to pine needle salt prepared thereby.

Pine is a coniferous evergreen tree distributed in Korea, Japan, and China. It is always green and the leaves do not fall easily. There are various types of pine trees, and there is a Japanese pine which has 3-5 leaves, and a Joseon pine with two needle-shaped leaves.

On the other hand, since ancient times, it has been said, "If you cut the pine needles into fine pieces like millet and eat them, your body will become stronger, stronger, and you will not get cold." Specifically, turpentine, one of the main components of pine needles, contains abundant unsaturated fatty acids, lowering cholesterol in our blood vessels and expanding peripheral blood vessels, thereby actively secreting hormones. It allows you to have clear blood.In addition, the effect of clearing blood facilitates blood circulation, so it has an excellent effect in preventing arteriosclerosis and high blood pressure.In addition, among the various nutrients contained in pine needles, especially chlorophyll, heal wounds. , gastric ulcer and anemia.In particular, pine needles are known to be excellent in granulation tissue and hematopoiesis, and since they are also rich in vitamin C and iron, they are very effective in preventing anemia.

In general, pine needles are consumed in various ways, such as making extracts and enzymes and ingesting them as beverages or directly adding them to food. On the other hand, pine needle salt added to salt is being developed, but it is generally produced by mixing pine needle powder, and there is a disadvantage in terms of absorption of beneficial ingredients, so the development of related technologies is further required.

Korean Patent Publication 10-2009-0034446

Therefore, the present invention is to solve various drawbacks and problems caused by the prior art in consideration of the above situation, and an object of the present invention is to provide a method for preparing pine needle salt that can maximize the absorption of beneficial ingredients.

In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, according to an embodiment of the present invention, the steps of washing summer pine needles of perennial pine, preparing pine needle juice, and mixing the pine needle juice and sea salt in a weight ratio of 1: 5 to 1: 20 and soaking at low heat for 2 to 5 minutes to absorb the pine needle juice into the sea salt, cooling the sea salt in which the pine needle juice has been absorbed, roasting the cooled sea salt at medium heat for 2 to 5 minutes and cooling, and There is provided a method for producing pine needle salt that the step of boiling and cooling over medium heat is repeated until the total moisture content is 80 to 90%.

According to an embodiment of the present invention, the summer pine needles may be harvested in July or August.

According to an embodiment of the present invention, the perennial pine may be a growing one.

According to an embodiment of the present invention, the temperature of the weak fire may be 50 to 60 ℃.

According to an embodiment of the present invention, the temperature of the medium fire may be 70 to 80 ℃.

According to an embodiment of the present invention, the step of boiling and cooling over medium heat may be repeated 5 to 10 times.

According to an embodiment of the present invention, the step of absorbing the pine needle juice into the sea salt includes at least any one of sweet pumpkin juice, carrot juice, angelica juice, squash juice, hazelnut juice, oak juice, bellflower juice, mulberry juice, and mugwort juice. It can be absorbed into the sea salt by further including.

According to another embodiment of the present invention, there is provided pine needle salt prepared by the one method described above.

The method for producing pine needle salt according to the present invention has the advantage that pine needles can contain beneficial ingredients as much as possible in the salt by mixing pine needle juice and sea salt in an optimal weight ratio without using pine needle powder.

In addition, there is an advantage that can maximize the effect of the pine needle extract by using the summer pine needles of land pine and sea salt minus the bittern for more than 5 years.

Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart of a method for manufacturing pine needle salt according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and the inventor should properly understand the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined in Therefore, the configuration described in the embodiment described in this specification is only the most preferred embodiment of the present invention and does not represent all the technical spirit of the present invention, so at the time of the present application, various equivalents and It should be understood that there may be variations.

1 is a flowchart of a method for manufacturing pine needle salt according to an embodiment of the present invention. Referring to FIG. 1 , the manufacturing method of pine needle salt according to an embodiment of the present invention includes the steps of preparing pine needle juice (S10); It includes a step of absorbing the pine needle juice into the sea salt (S20), a step of cooling the sea salt in which the pine needle juice has been absorbed (S30), and a step of heating and cooling the cooled sea salt over medium heat (S40).

At this time, the step of preparing the pine needle juice (S10) is a step of washing the summer pine needles of the seasonal pine and preparing the pine needle juice.

As the perennial pine applicable to the present invention, pine that can be used for food can be used without limitation, but preferably land pine can be used. As the most widely grown pine tree in Korea, it is not only easy to obtain, but also rich in turpentine, chlorophyll, beta-carotene, apiegnic acid, glycoginin, iron, and vitamin C. .

On the other hand, according to a preferred embodiment of the present invention, the summer pine needles of the seasonal saam may be used, and more preferably, the pine needles of the seasonal pine harvested in July or August may be used, and the harvested season Since pine needles grow actively, the turpentine content is significantly higher than in other seasons. Turpentine has antibacterial, anti-inflammatory, anticancer, antiviral and other immune effects.

At this time, the washing of the summer pine needles of the perennial pine can be used after removing the stem of the perennial pine, washing it well while shaking it in purified water, and then naturally drying it on a tray to remove moisture.

On the other hand, pine needle juice can be obtained by immersing washed pine needles in water, soaking them in water for 2-3 hours, and then extracting the juice using a green juicer. You can conveniently prepare pine needle juice at home.

The step of absorbing the pine needle juice into the sea salt (S20) is a step of mixing the pine needle juice and the sea salt prepared in advance in a weight ratio of 1: 5 to 1: 20 and soaking it for 2 to 5 minutes at low heat to absorb the pine needle juice into the sea salt. am.

On the other hand, according to another embodiment of the present invention, the step of absorbing the pine needle juice into the sea salt includes: sweet pumpkin juice, carrot juice, angelica juice, cucumber juice, peach juice, oak juice, bellflower juice, mulberry juice and mugwort juice. It can be absorbed into the sea salt by further including at least one.

At this time, the sweet pumpkin juice is rich in lutein and zesatin, so it can remove active oxygen to give an effect of strengthening immunity, and it can be used after the peeled yellow flesh is ground and juiced.

The carrot juice contains beta-carotene, which can help improve vision for cataracts and night blindness, and can provide an effect to protect the body from smoking, pollution, and stress. On the other hand, carrot juice applicable to the present invention includes yellow dandelion root, purple red carrot, etc. After washing the carrot, it can be used to extract the juice.

The angelica juice is a substance with good blood retention and vitality functions, and with its soothing, analgesic, and antibacterial action, it can give effects such as abdominal pain, joint pain, constipation, anemia, physical weakness, and prevention of women's diseases. You can use decoctioned water for more than 4 hours.

On the other hand, the cucumber juice contains beta-carotene, so it is good for cataracts and night blindness, and it can give the effect of protecting the body from smoking, pollution, and stress. At this time, the sagebrush juice can be used for 4 hours or more decoction of the sagebrush fruit and leaves, licorice, jujube, and water.

The peach juice is very effective for cough, asthma, and bronchial tubes, and it can provide liver detoxification, alcohol detoxification, and virus prevention effects. In this case, the dog peach juice can be used to extract the juice after removing the seeds of the washed dog peaches.

If the extract is effective for neuralgia and muscle pain, it can have antibacterial action, strengthen immunity, and have effects on skin diseases. there is.

The bellflower juice removes phlegm, and relieves cough, relieves bronchitis, sore throat pain, and improves pleurisy, and in this case, bellflower extract can be used.

The juice of mulberry acts as an antipyretic, and it can give the effect of alleviating lung heat and wind fever, bronchitis, asthma, respiratory difficulty, dizziness, and headache, and can be used by grinding mulberry juice.

On the other hand, mugwort juice purifies the blood by sterilizing it, so it is good for high blood pressure and diabetes, and it has good fiber, so it can help clean the colon. At this time, mugwort juice can be used to extract the juice by soaking the washed mugwort.

As the salt applicable to the present invention, any sea salt used for edible use may be used without limitation, and preferably sea salt that has been aged for 5 years or more and has lost the bittern may be used. When bittern water enters the human body, it is harmful to the human body because it directly interferes with the flow of blood by coagulating the fat and protein components of the blood like tofu. However, bittern water has a substrate that is easily soluble in oxygen, so if it is left in a well-ventilated place for more than two years, it will escape by itself. On the other hand, the present inventors confirmed through countless repeated experiments that, in the case of sea salt that has been aged for more than 5 years, not only almost no bittern remains, but also the best flavor can be provided when the taste is combined with pine needle juice.

Meanwhile, according to an embodiment of the present invention, pine needle juice and sea salt may be mixed and used in a weight ratio of 1:5 to 1:20, preferably 1:10. If the weight ratio of pine needle juice and sea salt exceeds 1: 5, the salt cannot exert its original function, and there is a problem that the salt melts and requires a lot of subsequent manufacturing process. In addition, if the weight ratio of pine needle juice and sea salt is less than 1:20 and the ratio of pine needle juice is reduced, there is a problem in that the effect of pine needles cannot be exhibited.

In this way, the pine needle juice and the sea salt are mixed uniformly in a predetermined weight ratio and boiled for 2 to 5 minutes on low heat to sufficiently absorb the pine needle juice into the sea salt. At this time, the temperature of the weak fire is about 50 to 60 ℃, and it can be roasted evenly for 2 minutes to 5 minutes, or preferably for 3 minutes. There is a problem in that it is not sufficiently absorbed, and when the heating temperature and time range are exceeded, the pine needle juice and sea salt are deformed by heat, and there is a problem in that the taste and ingredients are changed.

On the other hand, the step of cooling the sea salt in which the pine needle juice has been absorbed (S30) is a step to cool the sea salt roasted over low heat by leaving it at room temperature to cool. Changes in components and taste of juice can be minimized.

The step of boiling and cooling the cooled sea salt at medium heat (S40) is a step of boiling and cooling the cooled sea salt at medium heat for 2 to 5 minutes. First, the pine needle juice is absorbed into the sea salt, and then the second step of absorbing the pine needle juice into the sea salt. .

At this time, the temperature of the medium heat may be 70 to 80 ℃, it may be heated for 2 minutes to 5 minutes in the temperature range. In addition, the step of boiling and cooling over medium heat may be repeated until the total moisture content becomes 80 to 90%, preferably 5 to 10 times, and more preferably 6 times.

On the other hand, according to another embodiment of the present invention, pine needle salt prepared according to the above-described method is provided.

Hereinafter, the present invention will be described in more detail by way of Examples, but it is clear that the present invention is not limited by the Examples.

Preparation Example 1 - Preparation of pine needle juice

The pine needles of domestic locust pine were collected in July, removed from the stem, washed well while shaking in purified water, placed on a sieve to drain the water, spread out and dried naturally for 24 hours. Water was poured so that the naturally dried pine needles were fully submerged, and then soaked for 2 hours and 30 minutes. The pine needles bitten in water were put in a household green juicer to prepare pine needle juice.

Preparation Example 2 - Preparation of pine needle powder

The pine needles of domestic locust pine were collected in July, removed from the stem, washed well while shaking in purified water, placed on a sieve to drain the water, spread out and dried naturally for 24 hours. The naturally dried pine needles were ground in a blender to prepare pine needle powder.

Example 1 - Preparation of pine needle salt

200 g of pine needle salt of Preparation Example 1 was added to 2 kg of sea salt minus the bittern for 5 years, and simmered for 3 minutes at 50° C. over low heat. Thereafter, after cooling at room temperature for 1 hour, roasting at 70 ° C. for 3 minutes over medium heat, cooling at room temperature for 30 minutes, and repeating the process of frying for 3 minutes and cooling for 30 minutes were repeated a total of 6 times to prepare pine needle salt.

Comparative Example 1 - Preparation of pine needle salt

For 5 years, 300 g of pine needle powder of Preparation Example 2 was added to 2 kg of sea salt minus the bittern, and roasted over low heat for minutes to prepare pine needle salt.

Comparative Example 2

For 5 years, 2 kg of sea salt minus the bittern was prepared.

evaluation example

The sea salt of Example 1 and Comparative Examples 1 and 2 was provided to 20 evaluators, and each flavor, taste, color, and overall preference were evaluated. A five-point scale was used for evaluation (5, very good; 4, slightly good; 3, average; 2, slightly poor; 1, very poor). And the results are shown in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 incense 4.0 3.5 1.2 taste 4.2 2.0 1.9 color 4.3 2.7 1.7 overall sign 4.2 2.7 1.6

As can be seen in Table 1 above, it can be confirmed that Example 1 according to the present invention received a high evaluation in overall preference, such as fragrance and taste, compared to Comparative Example 1 using pine needle powder and Comparative Example 2, which is sea salt itself. there is. In particular, when compared with Comparative Example 1 using pine needle powder, it can be confirmed that a remarkably excellent evaluation was obtained, thereby demonstrating the effect of the present invention for producing pine needle salt in a simple manner without using a powder.

In addition, when food was cooked using the sea salt of Example 1 and Comparative Examples 1 and 2, the taste was evaluated. Foods cooked using each sea salt were steamed potatoes (Table 2), grilled mackerel (Table 3), and naengchae with cucumbers (Table 4). Except for salt, all other recipes were prepared in the same way.

steamed potato Example 1 Comparative Example 1 Comparative Example 2 taste 4.2 2.5 3.5

Grilled Mackerel Example 1 Comparative Example 1 Comparative Example 2 taste 3.9 1.7 3.6

Cucumber Cold Vegetables Example 1 Comparative Example 1 Comparative Example 2 taste 4.0 2.3 3.6

As can be seen in Tables 2 to 4, when food was cooked using the pine needle salt of Example 1, compared to when cooked using the sea salt of Comparative Examples 1 and 2, the taste of the food was excellent. . In particular, Comparative Example 1 received a lower evaluation in taste than Comparative Example 2, which is a general solar salt, because the pine needle powder was added as it is, so that the bitter taste of the pine needles was included in the salt.

Those of ordinary skill in the art will be able to understand that the present invention can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (1)

Washing the summer pine needles of land pine among pines and preparing pine needle juice;
absorbing the pine needle juice into the sea salt by mixing the pine needle juice and sea salt in a weight ratio of 1:10 and boiling for 2 to 5 minutes at a low heat of 50°C;
cooling the sea salt in which the pine needle juice has been absorbed; and
The above formula includes a step of boiling and cooling the sea salt at a medium heat of 70 ° C. for 2 to 5 minutes, until the total moisture content is 80 to 90%, 5 to 10 times repeatedly,
The above sea salt has been aged for more than 5 years and the brine is missing,
The step of absorbing the pine needle juice into the sea salt includes at least any one of sweet pumpkin juice, carrot juice, angelica juice, sagebrush juice, hazelnut juice, oleander juice, bellflower juice, mulberry juice, and mugwort juice to be absorbed into the sea salt. A method for manufacturing phosphorus and pine needle salt.

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