KR20230106413A - Method for manufacturing functional salt using Allium victorialis and Allium victorialis salt produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing salt using Myeongdongmul and the Myeongsalt prepared by the method, and specifically, the present invention relates to (1) drying salt raw materials with far-infrared rays; (2) roasting the salt while adding the dried barberry extract to the salt dried in step (1); And (3) a method for producing Myeong-eul salt using Myeong-eul, which includes mixing the salt roasted in step (2) with Myeong-myeong powder, and Myeong-salt containing Myeong-mul produced by the method.

Description

Method for manufacturing salt using Myeong-dong and Myeong-salt produced by the method {Method for manufacturing functional salt using Allium victorialis and Allium victorialis salt produced by the same method}

The present invention relates to a method for producing salt using myeongnamul and to myeongsalt prepared by the method.

Salt is one of the minerals necessary for human life to be maintained, and is generally referred to as table salt.

In addition, salt keeps the osmotic pressure of body fluids constant in the human body, is involved in acid-base equilibrium, maintains excitability of human nerves and muscles, and promotes metabolism. Salt is also important in making hydrochloric acid, a component of gastric juice is an ingredient

Recently, modern people have increased consumption of foods that can improve health by eating less salty according to the social trend that values health.

In an effort to meet these consumer needs, new salt manufacturing technologies incorporating various functional ingredients are being developed in the salt industry. For example, Korean Patent Registration 10-1849015 discloses a method for producing salt using brown rice, Korean Registered Patent No. 10-1749025 discloses a method for producing functional salt containing plum juice, and Korean Patent Publication No. 10-2018-0021988 discloses a method for producing functional salt containing red ginseng and sericite.

On the other hand, Myeongnamul (Allium victorialis), also called mountain garlic, is a medicinal plant belonging to the monocotyledonous lily family. have been used as food. Recently, not only the leaves, but also the entire plant body, such as ginseng and flowers, is used as food. These famous vegetables are allicin, ferulic acid, astragalin, methylallyldisulfide, diallydisulfide, kaempferol, quercetin, furo It contains furostanol glycosides and has antioxidant activity, antibacterial activity, antimutation and cancer cell growth inhibitory activity, and arteriosclerosis, hyperlipidemia and cholesterol inhibitory effects. It has been used for abdominal pain, forgetfulness, and insomnia.

However, there is no example of using Myeongnamul for the production of salt yet.

1. Republic of Korea Patent No. 10-1849015 2. Republic of Korea Patent No. 10-1749025 3. Republic of Korea Patent Publication 10-2018-0021988

Therefore, the present inventors completed the present invention by preparing functional salt using Myungnamul containing various physiological activities.

Therefore, an object of the present invention is to provide a method for producing functional rice salt using rice noodles.

Another object of the present invention is to provide Myeong-yeong salt containing Myeong-saeng prepared by the method of the present invention.

In order to achieve the object of the present invention as described above, The present invention (1) drying the salt raw material by far infrared rays; (2) roasting the salt while adding the dried barberry extract to the salt dried in step (1); And (3) providing a method for producing myeong-salt using myeong-namul, including the step of mixing the salt roasted in step (2) with myeong-myeong powder.

In one embodiment of the present invention, the roasting step of step (2) may be to mix the barnacle extract and the dried salt at a weight ratio of 5:100 and roast for 20 to 30 minutes at a temperature of 105 to 115 ° C. there is.

In one embodiment of the present invention, the barnacle barberry extract may be a barn barberry extract obtained by cutting dried barberry barberry into small pieces and then extracting with hot water for 24 to 36 hours.

In one embodiment of the present invention, in the step of mixing the roasted salt with rice flour in step (3), the roasted salt and rice flour are mixed in a weight ratio of 7:3, and the rice flour powder is washed rice flour After drying for 3 hours at a temperature of 50 ~ 55 ℃ by far-infrared rays, it may be ultra-fine powder pulverized with a grinder.

In addition, the present invention provides Myeong-salt containing Myeong-saeng prepared by the method of the present invention.

Myungyul salt using Myeongyam vegetable prepared by the method of the present invention is able to meet the needs of consumers who value health by using Myeongyakmul containing a large amount of useful physiologically active ingredients in the production of salt, while improving the added value of the agricultural industry There are effects that can be done. In addition, Myungsalt prepared by the method of the present invention has excellent color, aroma, taste, texture and overall preference, so it can be usefully used in the manufacture of various foods.

The present invention is characterized in that it provides a method for producing salt using myeongnamul and the myeongsalt produced by the method.

Salt is a white crystal whose main component is sodium chloride (NaCl). In particular, it is essential in food processing because it acts as a pickle or natural preservative by discharging moisture in living organisms by osmotic pressure.

The present inventors have established a method for producing Myeong-salt using Myeong-dong as a method for producing high-quality salt endowed with functionality while meeting the changing preferences of consumers.

The method for producing Myeong-yi salt using Myeong-namul according to the present invention is described in detail as follows.

First, the salt raw material is dried by far-infrared rays.

Drying salt raw materials using far-infrared rays has the effect of deodorizing the salty smell and removing trace amounts of moisture remaining in the salt, making it a more delicious salt raw material.

The drying is performed at a temperature of 50 to 55° C. for 40 to 45 minutes using a far-infrared dryer.

At this time, when drying for less than 40 minutes at a temperature below the above temperature, the desired deodorizing effect and moisture removal effect cannot be derived, whereas when drying for more than 45 minutes at a temperature higher than the above temperature, the salt is too dry and the texture and umami There is a problem that the degree of preference is lowered.

When the drying process of the salt is completed, the process of roasting the salt is performed while adding the barnacle extract to the far-infrared dried salt.

In the process of roasting (roasting) the salt according to the present invention, an extract of Hovenia japonica was used. The Hovenia raisin is a deciduous broad-leaved arboreous tree of the family Buckthorn family distributed in Korea, Japan, and China. Recently, research on medicinal effects of barnacles has been actively conducted, and it is good for the liver, large intestine, stomach, and kidneys, and there are records that it is effective in detoxifying after drinking in 『Bencho Gangmok』 and 『Dangboncho』. In addition, the raisin tree is effective in relieving thirst and liver diseases such as alcoholic hepatitis, fatty liver, and cirrhosis, and the activating substances of the raisin tree are known to be effective in relieving hangover, removing bad breath, and constipation.

Accordingly, the present inventors made it possible to manufacture salt with enhanced health functionality by imparting useful physiological activity of the barnacle tree as described above to salt.

Preferably, the barn extract used in the present invention is collected from the stem (branches), roots, leaves, and fruits of the barn barberry tree, washed clean, dried well in the shade for 1 to 2 months, finely chopped and distilled After adding, it may be obtained by hot water extraction for 24 to 36 hours.

In one embodiment of the present invention, after drying in the shade for 1 month, finely cut and hot water extract of raisin japonica was used for 24 hours.

In addition, the roasting step may be performed for 20 to 30 minutes at a temperature of 105 to 115 ° C. by mixing the barnacle extract and the dried salt at a weight ratio of 5:100.

At this time, when the hoveniae extract and the dried salt are mixed and used in a ratio outside of 5:100 by weight, the quality of the manufactured salt, such as taste, color, umami and texture, deteriorates, resulting in a lower consumer preference. .

Therefore, in order to produce high-quality functional rice salt according to the present invention, it is important to perform a stir-frying step by mixing the Hovenia dulcis extract and the dried salt at a weight ratio of 5:100.

In the roasting step, the addition of the barnacle extract may be roasted by mixing the total addition liquid to be added with dried salt at once. there is.

Hengae is known to have the effect of enhancing liver function (relieving hangover, detoxifying alcohol, recovering from fatigue, etc.), and Myunggae is known to have cholesterol-lowering effects. By endowing Myungi with useful physiological activities on the human body, it was designed to help consumers improve their health.

Next, when the roasted salt is prepared by adding the extract of raisin tree through the above process, the roasted salt is mixed with rice flour powder to prepare rice salt using rice flour of the present invention.

Here, the rice noodles can be washed and dried for 1 to 3 hours at a temperature of 50 to 55 ° C using far-infrared rays, and then pulverized using a grinder to prepare rice powder having ultra-fine particles.

By preparing and using ultra-fine particle myeongpowder, it can be mixed well and uniformly with salt.

Myeongyi salt containing Myeongyi vegetable prepared by the method of the present invention is contained in Hovenia tree and Myeongyenmul, so that it is given useful nutrients and beneficial physiologically active salt in the body, thereby improving the health of consumers by consuming Myeongyi salt instead of conventional salt. There are effects that can be done.

Hereinafter, the present invention will be described in more detail through examples. These examples are intended to explain the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

Manufacture of salt using myeongnamul

Commercially available domestic salt was dried for 40 minutes at a temperature of 50 ° C in a far-infrared dryer. Through drying using far-infrared rays, moisture remaining in salt can be removed and a deodorizing effect can be obtained. When the drying of the salt is complete, the barn tree dried in the shade for at least one month is well split, and then hot water extraction is performed for 24 hours using a water bath to obtain a barn tree hot water extract. Thereafter, after mixing the obtained barnacle extract and salt dried in far-infrared rays at a weight ratio of 5:100, roasting (roasting) was performed. At this time, the roasting process was performed while adding the barnacle extract in small portions.

Then, Myunggae salt was prepared by adding Myeongyeong powder to salt that had been roasted (fried) using the Hovenia tree extract. At this time, the Myeongyeong powder was collected from cultivated Myungyul vegetables, washed clean, and then dried in a far-infrared dryer at 50 ° C. After drying at high temperature for 2 hours, the dried myeong-eul was pulverized with a grinder to produce ultra-fine myeong-myeong powder. Myeong-salt was prepared according to the present invention.

<Comparative Example 1>

Salt was prepared in the same manner as in Example 1, except that the salt was salted using distilled water instead of the barnacle extract.

<Comparative Example 2>

In the method of Example 1, salt was prepared by performing the process of salting with Hovenia dulcis extract without using Myungminul.

<Comparative Example 3>

In Example 1 above Myungyi salt was prepared in the same manner, except for the mixing weight ratio of the barnacle barberry extract and the salt dried in far-infrared rays, except that the mixed weight ratio of the barley barberry extract and salt was different (see Table 1 below). In addition, Myungyi salt was prepared in the same manner as in Example 1, except that the mixed weight ratio of salt and Myungyung powder roasted with Hovenia extract was different from each other (see Table 1 below).

detail Example 1 Comparative Example 3-1 Comparative Example 3-2 Comparative Example 3-3 Hovenia extract:
Far-infrared dry salt mixture weight ratio
(Rolling process) 5:100 2:100 10:100 20:100 Salt: Myungmin powder
mixed weight ratio 7:3 8:2 6:4 5:5

<Example 2>

sensory test

A sensory test was performed on the salt prepared by the method of Example 1 and the salt prepared by the method of Preparation Example and Comparative Example. Sensory evaluation was conducted on 20 panelists (A panel) using a 5-point scoring method, and analysis items were color, smell, umami, texture, and overall preference.

The scoring criteria are very good; 5 points, moderate; 3 points, very bad; 1 point. It was repeated three times with the same panel by changing the number of samples at 2-hour intervals, and the average score was obtained excluding the highest and lowest scores in each repetition.

experimental group Color smell Umami texture full signage Example 1 4.8 4.7 4.9 4.8 4.8 Comparative Example 1 3.2 3.7 3.6 4.2 3.7 Comparative Example 2 3.3 3.4 3.4 3.6 3.4 Comparative Example 3-1 4.2 4.0 4.3 4.4 4.2 Comparative Example 3-2 4.0 4.1 4.4 4.5 4.3 Comparative Example 3-3 3.9 3.7 4.0 4.3 3.9

As a result of the sensory analysis, as shown in Table 2 above, compared to Comparative Example 1, which did not use Hovenia extract, and Comparative Example 2, which did not use Meiji vegetable, the Myung-salt of Example 1 prepared by the method of the present invention was evaluated in all evaluations. It was found that it received the highest score in the item, and in addition to this, during the roasting process, the mixing ratio of raisin tree extract and salt can also affect the sensory taste of the manufactured salt, and the mixing ratio of salt and rice flour powder also affects the final product of salt. It was found that it could affect the sensuality.

From these results, the present inventors found that when the salt is produced by the method of the present invention, it is possible to provide high-quality functional salt that can satisfy the consumer's preference and at the same time improve the consumer's health.

So far, the present invention has been looked at with respect to its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent scope will be construed as being included in the present invention.

Claims (5)

(1) drying the salt raw material by far-infrared rays;
(2) roasting the salt while adding the dried barberry extract to the salt dried in step (1); and
(3) Including the step of mixing the salt roasted in step (2) with rice powder,
A method for producing Myeong-yi salt using Myeong vegetables. According to claim 1,
The roasting step of step (2) is characterized in that the barnacle extract and the dried salt are mixed at a weight ratio of 5:100 and roasted at a temperature of 105 to 115 ° C. for 20 to 30 minutes. According to claim 1,
The method characterized in that the barnacle barberry extract is a barn barberry hot water extract obtained by finely cutting the barn barberry tree dried for 1 to 2 months and then extracting it with hot water for 24 to 36 hours. According to claim 1,
In the step (3) of mixing the roasted salt with rice flour, the roasted salt and rice flour are mixed in a weight ratio of 7:3, and the rice flour is washed by far-infrared rays at a temperature of 50 to 55 ° C. After drying for 1 to 3 hours, a method characterized in that the ultra-fine rice powder pulverized with a grinder. Myeong-myeong salt containing Myeong-yeonmul produced by the method of any one of claims 1 to 4.